First prepare the pastry: place the sugar and flour in a fountain, then add the eggs, chopped butter, bicarbonate and lemon peel.
Start working with your fingertips, then pass the crumbled mixture onto the lightly floured work surface and work quickly until a smooth paste is obtained.
Cover the dough with plastic wrap, place it in the fridge and let it rest for at least 1 hour.
In the meantime start preparing the filling: clean the persimmons removing the stem and the inner seeds, then cut them into small pieces and cook them in a saucepan together with sugar and lemon juice.
When they have softened (it will take at least 20 minutes), add them to the toasted hazelnuts and whisk together.
Finally add the jam to the mixture (I used the apricot one) and stir.
After the resting time of the pastry, take it back and spread it on the floured work surface. Cut it out of a circle and use it to coat the slightly buttered mold.
Cut off the excess along the edges and prick the bottom with a fork.
Stuffed with the persimmon-based mixture, then cut into strips from the shortcrust pastry and decorate the tart.
Cook in a convection oven preheated to 180 ° C for about 40 minutes.
The persimmon tart is ready, all you have to do is let it at least cool before serving.
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