Persimmon-Cranberry Tarts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: For 4 servings, double the ingredients. The tarts are best eaten within an hour of baking. 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:
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.
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.
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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