Tarte Tatin is one of my favorite fruit desserts. It is easy to make, looks beautiful, and the caramelization, in my opinion, is a champion of flavors. Fuyu persimmons are round and crisp and, when ripe, can be eaten like an apple or pear, which makes them perfect for all kinds of pies and tarts. Usually I bake one kind of fruit Tarte Tatin, but this time I had only four persimmons and realized that it won’t be enough for my 12" skillet and added a handful of dried cranberries soaked in Calvados. I also cooked the caramel with two different sugars, orange zest and juice, and vanilla bean seeds; all the yummy additions to this classic French recipe kicked it up more than a notch!

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