Persimmon-Cranberry Tarts
Notes: For 4 servings, double the ingredients. The tarts are best eaten within an hour of baking.
How to Make It
Step 1
1
On a lightly floured board, roll each pastry shell into a 5- to 6-inch round. Set rounds about 2 inches apart on a 12- by 15-inch baking sheet.
Step 2
2
Peel persimmons or apple; quarter lengthwise, core, and slice 1/4 inch thick. Overlap slices attractively on pastries. Sprinkle half the cranberries and sugar evenly over each tart.
Step 3
3
Bake in a 400° regular or convection oven until richly browned, 20 to 30 minutes. 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. Brush jelly over hot tarts. Transfer tarts to racks. Serve warm or cool, topped with a dollop of crème fraîche.
Ingredients
2 frozen puff pastry shells, thawed
2 firm Fuyu persimmons (5 oz. each) or 1 Fuji apple (8 oz.)
2 tablespoons fresh or frozen cranberries, rinsed
4 teaspoons sugar
4 teaspoons currant jelly
Crème fraîche or lightly sweetened softly whipped cream
Directions
Step 1
1
On a lightly floured board, roll each pastry shell into a 5- to 6-inch round. Set rounds about 2 inches apart on a 12- by 15-inch baking sheet.
Step 2
2
Peel persimmons or apple; quarter lengthwise, core, and slice 1/4 inch thick. Overlap slices attractively on pastries. Sprinkle half the cranberries and sugar evenly over each tart.
Step 3
3
Bake in a 400° regular or convection oven until richly browned, 20 to 30 minutes. 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. Brush jelly over hot tarts. Transfer tarts to racks. Serve warm or cool, topped with a dollop of crème fraîche.
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