Persimmon-Cranberry Tarts

2 servings

• 2 frozen puff pastry shells, thawed
• 2 firm Fuyu persimmons or 1 Fuji apple
• 2 tablespoons fresh or frozen cranberries, rinsed
• 4 teaspoons sugar
• 4 teaspoons currant jelly
• Crème fraîche or lightly sweetened softly whipped cream
  

1. On a lightly floured board, roll each pastry shell into a 5- to 6-inch round.
2. Set rounds about 2 inches apart on a 12- by 15-inch baking sheet.
3. Peel persimmons or apple; quarter lengthwise, core, and slice 1/4 inch thick.
4. Overlap slices attractively on pastries.
5. Sprinkle half the cranberries and sugar evenly over each tart.
6. Bake in a 400° regular or convection oven until richly browned, 20
   to 30 minutes.
7. Meanwhile, place jelly in a microwave-safe bowl and heat in a microwave oven on full power (100%) just until melted, 20 to 30 seconds.
8. Brush jelly over hot tarts.
9. Transfer tarts to racks.
10. Serve warm or cool, topped with a dollop of crème fraîche.