To prepare the gluten-free dough: In a bowl, or using a stand mixer, combine the gluten-free flour, almond flour, powdered sugar, and salt. Add the cold butter, cut into pieces, and rub it into the dry ingredients with your fingertips until the mixture resembles coarse breadcrumbs. Incorporate the egg and mix until the dough forms a smooth ball. If it is too dry, add one or two tablespoons of cold water. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

To prepare the caramelized persimmons: Peel the persimmons, remove any seeds, and cut them into even wedges. In a skillet, melt the butter and sugar over medium heat until a golden caramel forms. Add the persimmon wedges and lemon juice. Gently cook them for 5 minutes, turning them to coat them well in the caramel.

To assemble and bake the tart: Preheat the oven to 180°C (gas mark 6). Arrange the caramelized persimmon wedges in the bottom of a tart tin, rounded side down.

Roll out the dough between two sheets of cling film to prevent sticking, then gently place it over the persimmons. Tuck the edges inside the mold.

Lightly prick the dough with a fork to prevent it from puffing up during baking. Bake for 30 to 35 minutes, until the pastry is golden brown.

Remove from mold and serve: Let the tart cool for 10 minutes before turning it out onto a serving dish.

Serve warm, plain or with a dollop of whipped cream for an extra touch of indulgence.