Persimmon Tart

Preparation

Preheat the oven to 350°F. Grease an 8” tart shell pan (including a removable bottom) with nonstick food spray. Set aside.
To prepare the crust and filling, start by laying out one of the pie crusts. Sprinkle the face of the crust with water. Spread the water to evenly moisten the pie crust. Place the second crust on top of the first. With a rolling pin, roll the two crusts together to seal, extending the dough diameter by about 1.5".
Place the crust into the tart pan, gently pressing to conform it to the shape of the pan. Trim away excess dough to form a clean edge. Refrigerate until firm.
Once firm, poke the inside of the pie crust with a fork. Bake until just starting to get color. Remove from the oven and let cool.
In a mixing bowl, stir together the lemon filling and vanilla pudding. Spread inside the baked crust.
Next, melt the butter, then mix in the cinnamon and sugar. Brush this mixture over all of the persimmon slices, plus the top edge of the tart shell. Place the tart into the oven and bake for 30 minutes. Remove and let cool.
Once cooled, melt the apricot jelly and brush over the top of the baked tart. Refrigerate until ready to serve.
To prepare the ginger-vanilla sauce, pour the heavy cream in a small saucepan over medium-high heat. Bring the liquid to a boil, then remove from the heat.
In a mixing bowl, whisk together the egg yolks, sugar, vanilla, and ginger powder. While whisking, slowly drizzle in the hot cream until half of it is in the mixing bowl. Slowly stir the egg mixture back into the remaining heavy cream in the saucepan. Place on medium heat, stirring continually until the mixture begins to thicken and coats the back of a spoon.
Remove from the heat and strain through a sieve if any lumps are present. Refrigerate until cooled.
On individual plates, serve each tart slice overtop the ginger-vanilla sauce.