Holiday Desserts: Persimmon Tart with Brown Butter Batter Recipe by Greg

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Ingredients

1 raw pâte sucrée dough (enough to line a 9 or 10-inch tart pan with a removable bottom)
1 egg white (lightly beaten)
3 large eggs (lightly beaten)
1 ¼ cup granulated sugar
½ cup all-purpose flour
¼ teaspoon kosher salt
12 tablespoon unsalted butter (cut into ½-inch slices)
1 tablespoon vanilla paste
1 cup ripe, fuyu persimmon peeld and cut 3/4-inch dice (about 3 average sized persimmons)
vanilla-scented whipped cream (as needed for serving)
2 tablespoon heavy cream
2 cup all-purpose flour
¼ cup granulated sugar
½ teaspoon kosher salt
14 tablespoon cold butter (cut into ½ cubes)