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
How to Make It
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.
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.
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.
I made these for a quick dessert because I had mistakenly bought pastry shells instead of sheets. What a tasty way to use the shells. I really appreciated that this recipe made only 2, so I didn't have to worry about leftovers. This was easy to prepare, using seasonal ingredients, and yielding a very tasty dessert. It wold be easy to double or triple. Very nice for an easy weeknight dessert.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!