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Persimmon-Cranberry Tarts

Yield Makes 2 servings
Notes: For 4 servings, double the ingredients. The tarts are best eaten within an hour of baking.


  • 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

Nutrition Information

  • calories 441
  • caloriesfromfat 37 %
  • protein 5 g
  • fat 18 g
  • satfat 2.6 g
  • carbohydrate 67 g
  • fiber 5.6 g
  • sodium 123 mg
  • cholesterol 0.0 mg

How to Make It

  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.