- 1/4 cup (1/2 stick) unsalted butter
- 1/2 cup sugar
- 1/2 vanilla bean, split lengthwise
- 1/8 teaspoon kosher salt
- 1 tablespoon plus 1 teaspoon brandy, divided
- 2 pounds Pink Lady or other crisp apples (about 4 medium), peeled, cored, quartered
- 1 pound Fuyu persimmons (about 4), peeled, halved
- 1 sheet frozen puff pastry (one 14-oz. package or half a 17.3-oz. package), thawed
- All-purpose flour (for dusting)
- 1 cup heavy cream
- An 11″ cast-iron or heavy-duty ovenproof skillet
- Melt butter in 11″ skillet over medium heat, brushing sides of skillet with butter as it melts. Sprinkle sugar evenly over bottom of skillet and scrape in vanilla seeds; save pod for another use. Cook, undisturbed, until sugar is evenly moistened, about 1 minute. Stir in salt and 1 Tbsp. brandy, then remove pan from heat.
- Arrange as many apples as fit, rounded side down, in a tightly packed circle around outside edge of skillet; reserve remaining apples. Fill in center with persimmons, rounded side down. Cook over medium heat until juices begin to bubble, about 2 minutes. Reduce heat to medium-low and continue cooking (as apples cook, they will shrink; nudge remaining raw apples into gaps, reserving any extra pieces for another use) until apples are tender and caramel is a deep golden color, 35–40 minutes.
- Meanwhile, place rack in center of oven; preheat to 400°F. Set skillet on a foil-lined rimmed baking sheet to catch any drips.
- Gently roll out puff pastry on a lightly floured work surface and smooth out creases. Cut into a round that will fit snugly and flush inside skillet. Drape puff pastry over apples. Bake until pastry is puffed and golden brown, 30–35 minutes.
- Transfer skillet to a wire rack and let stand until bubbling caramel subsides, about 5 minutes. Gently run a butter knife around edges of skillet, then invert a platter with lip over skillet. Using pot holders to hold skillet and platter tightly together, invert tart onto platter. Using a table knife or rubber spatula, press any fruit that sticks to skillet onto tart, then brush any excess caramel in skillet over tart. Let cool at least 15 minutes.
- Meanwhile, using an electric mixer on medium-high speed, beat cream to medium peaks in a large bowl, then fold in remaining 1 tsp. brandy. Serve tart with whipped cream.