Persimmon Cream Tart

8 to 10 servings

• 2 packages (8 oz. each) neufchâtel (light cream) or cream cheese, at
  room temperature
• 1/2 cup orange marmalade Butter crust (recipe below)
• 3 Fuyu persimmons

1. In a bowl with a mixer, beat cheese and 6 tablespoons marmalade until well blended. Spoon into cool, baked butter crust and spread evenly.
2. Rinse, stem, and peel persimmons, then cut lengthwise into 1/4-inch-thick wedges; discard any seeds. Lay fruit slices in concentric circles on cheese filling, slightly overlapping slices.
3. Put remaining marmalade in a glass measuring cup. Heat in a microwave oven on full power (100%) until melted, about 1 minute, stirring several times. Gently brush melted marmalade over persimmon slices.
4. Remove pan rim and cut tart into wedges.

Butter Crust

1 crust; 8 to 10 servings

• 11/3 cups all-purpose flour
• 1/4 cup sugar
• 1/2 cup butter or margarine, cut into chunks
• 1 large egg yolk

1. In a food processor or a bowl, combine flour and sugar. Add butter; whirl or rub with your fingers until fine crumbs form. Add egg yolk; whirl or mix with a fork until dough sticks together. Pat into a ball.
2. Press dough over bottom and up sides, flush with rim, of a 10- to 101/2-inch tart pan with removable rim.
3. Bake in a 300° oven until golden brown, 35 to 40 minutes (25 to 30 minutes in a convection oven); let cool