Almond Persimmon Cream Cheese Tart

1. 1

   In a medium mixing bowl, combine the melted butter, sugar, salt and almond extract. Add the flour and stir until all is well combined.

2. 2

   With your clean fingers, press the dough into the bottom and up the sides a little, into a 9 inch spring form pan. Cover and chill the the pan for about thirty minutes.

3. 3

   Preheat the oven to 350u00b0F and remove the pan from the fridge. Prick the crust with the tines of a fork and then bake for 20 minutes. Set aside while you make the filling.

4. 4

   With an electric mixer, cream the cream cheese, egg, 1/3 cup sugar, vanilla, and one teaspoon almond extract until creamy.

5. 5

   Peel one persimmon and puree it in a mini food processor or blender. Stir the puree into the cream cheese mixture.

6. 6

   Peel the remaining 3 persimmons and slice them as you would for apple pie.

7. 7

   Mix the 1/4 cup sugar with the remaining teaspoon of almond extract and then toss the sliced persimmons, sugar mixture and sliced almonds together.

8. 8

   Pour the cream cheese mixture into the tart shell and top with the sugared persimmon slices.

9. 9

   Bake in a preheated 350u00b0F oven for 35 to 40 minutes or until the cream cheese mixture is set. Cool and serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.