I made this with hachiya persimmons because I had a boatload. Did not peel. Cooking times were accurate altho the fruit was done earlier. The result was excellent. Mascopone wasn't necessary in my opinion...lightly sweetened, loosely whipped cream would have been better.
I followed the directions to the letter and the tart came-out very dry. The crust was more like a cookie and the fruit was also dry; it needs a lot more sugar-brandy mixture or a glaze. The flavors are good.
It is very good, but persimmons were crunchy and I cooked longer than it called for. So next time, I will cook persimmons in a pot before putting them on the crust.