Prepare shortcrust pastry. Crumble water into flour. Shape into smooth well combined pastry ball. Keep it in the fridge to cool for 30 min to get hard.
Roll out dough equally to a round shape and to a 3 mm/ 0.10 inch thickness out.
Preheat the oven to 350° Fahrenheit/180° Celsius.
Place rolled out dough into a greased tart pan and carefully fit it in. Make a couple of holes with your fork or knife into the dough, that will prevent the dough to lose shape in the center.
Place a cutout circle parchment paper, onto the dough, and add place pie weights over that. Pop it into the oven for about 10 minutes, until the shortcrust is baked through halfway.
In the meantime, rinse your Persimmons and pick out the green parts. Peel the fruit and cut it small.
Place the fruit pieces into the previously baked tart crust. Add all the fruit pulp and spread it equally over the semi baked crust. Sprinkle the brown sugar and ground cinnamon over the fruit.
Bake it for another 20 minutes approximately at around 350° Fahrenheit/180° Celsius.
Enjoy still warm or cooled with ice cream, whipped cream or vanilla sauce.