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.

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.

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