1. Preheat oven to 350 degrees F. In a large bowl, combine the persimmons and lemon juice, then set aside.
2. In the bowl of an electric mixer with paddle attachment, mix together powdered sugar and butter until semi-smooth, then gradually add flour one cup at a time until completely combined and formed into a ball. Place an If You Care Unbleached Paper Cake and Pie Pan on a baking sheet, then press dough into the pan with finger tips until even.
3. In another large bowl, mix together ricotta, mascarpone, maple syrup and eggs and beat until smooth. Add the filling mixture to the crust and bake for 50 minutes. Remove tart from the oven and arrange persimmons in a circular pattern over the filling and sprinkle the teaspoon of sugar, then bake for another 10-20 minutes and serve immediately.