Persimmon Cream Tart

Notes: If making up to 1 day ahead, invert a large bowl over tart on a plate to protect fruit and keep dessert air tight : chill.
Makes 8-10 services

• 2 packages 8 0z each nufchatel, light cream, or cream cheese at room temperature.
• ½ c orange marmalade
• Butter crust (recipe follows)
• 3 Fuyu persimmons (about ¾ lb total)

1. In a bowl with a mixer, beat cheese and 6 tbs marmalade until will blended. Spoon into cool baked butter crust and spread evenly.
2. Rinse, stem, and peel persimmons, then cut lengthwise into ¼” thick wedges; discard any seeds. Lay fruit slices in concentrate 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: prep and cook time about 35 minutes Notes: If making up to 1 day ahead, wrap cool crust air tight and let stand at room temperature. Freeze to store longer. Thaw unwrapped
Makes 1 crust: 8-10 servings1 1/3 cups all-purpose flour

• ¼ cup sugar
• ½ cup (1/4 lb) butter or margarine, cut into chunks
• 1 large egg yolk

1. In a food processor or bowl, combine flour sugar. Add butter; whirl or fub 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 the sides. Flush with rim, of a10-10 ½ inch tart pan with removable rim.
3. Bake in a 300o oven until golden brown, 35-40 minutes (25-30 minutes in a convection oven); let cool.