Preheat the oven to 425°F (or follow instructions on package, if using frozen dough). Place a piece of parchment paper on a pan.
(Skip to step 4 if you’re using pre-made pastry dough) In a food processor, combine butter, salt and flour. Pulse until the mixture forms a large crumb. Add in about a tablespoon of ice water, pulse a few times, and repeat until mixture just starts to come together.
Flour your hands and a working surface. Pound the dough flat and roll out until dough is about ¼ inch thick. Any shape is fine, but I like to aim for something symmetrical (e.g. circle, rectangle, square). Refrigerate the dough while you prepare the persimmons.
In a medium bowl, combine persimmon slices, cinnamon, brown sugar, vanilla. Toss together until persimmons are evenly coated in mixture.
Remove dough from refrigerator. Brush or spoon marmalade over the pastry in a thin layer, concentrating on the center and applying very little on the outer edges. Arrange the persimmons across the dough in an even layer to ensure even cooking, and be sure to leave a couple of inches or so around the perimeter. If there is any liquid left in the bowl, drizzle it over the top.(NOTE: You may not need all of the marmalade, depending on how sweet you want the tart to be) Fold the edges of the dough inward, toward the center of the dough. Bake for 15 to 20 minutes until dough starts to brown, or according to the instructions on your package if using premade dough.
