Persimmon Frangipane Tart

I felt inspired to bake fall-themed goodies for Halloween, so I made gingersnaps and this tart.

A plain pâte sucrée pastry shell, filled with frangipane (paste of ground almonds, eggs, and butter) and topped with slices of Fuyu persimmons.

This is only my second time baking with persimmons (and the first time they were grated into muffins so that doesn't count),
but they turned out quite well--held their shape and didn't get too dry, either.
I think, in future, if persimmons are in season I'll even use them in this tart rather than apples.
I sprinkled cinnamon sugar over them before putting the tart into the oven,
and soon the apartment was filled with a lovely fragrance, rather like apple pie but more elusive --
we all know what apple pie smells like, but this was more delicate and less sweet.

I'd wear it if someone bottled it.
(No, I don't know how, alas.)

I think really it smelled even better than it tasted, despite what Aaron said:
"This is the best thing you've ever made, and that's saying something."

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