Peel the persimmons, extract the juice from the half lemon.
Put all the ingredients into a pot and slowly start cooking them. The mix should gently boil for about 1 hour.
After this time, you will get a final result similar to the one in the picture. Let it rest until it reaches ambient temperature.
Remove from the fridge the dough you have prepared in advance. It is important to work the pastry, rich in butter, when it's cold.
Now the funny part :) beat the dough with a rolling pin. This will make it easier to roll the dough out.
Put about 2/3 of the dough between two layers of baking paper, so it does not stick to the rolling pin. Roll the pastry out until you get a layer 5 mm thick.
Light the oven, at 180 °C. Cover the tart pan bottom with a layer of pastry, then using a fork make small holes in the dough sheet.
Spread the jam all over the sheet, using a spoon.
Roll out the remaining dough and cut the sheet into stripes. Use the stripes to cover the jam. Now your tart is ready for the oven!
Put the tart into the oven, ready at 180 °C. After 25 minutes, check it, it should be ready. Remove it from the oven and let it cool. Enjoy!