Persimmon-Cranberry Tarts

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.

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.

3. 3

   Bake in a 400u00b0 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 creme fraiche.

* Per serving · 4 servings · Values may vary.

No additional tips available.