Recipe Archives->Pies->Persimmon Tart

 
Persimmon Cream Tart
MAKES: 8 to 10 servings
 
2 8-oz packages Neufchatel or cream cheese, room temperature
1/2 cup orange marmalade Butter crust 
3 Fuyu persimmons (about 3/4 lb. total)
 
In a bowl with a mixer, beat cheese and 6 tablespoons marmalade
until well blended. Spoon into cool, baked butter crust and spread
evenly.  Rinse, stem, and peel persimmons, then cut lengthwise into
1/4-inch-thick wedges; discard any seeds. Lay fruit slices in
concentric circles on cheese filling, slightly overlapping slices.

Put remaining marmalade in a glass measuring cup. Heat in a microwave
oven on full power (100%) until melted, about 1 minute, stirring
several times.

Gently brush melted marmalade over persimmon slices.  Remove pan
rim and cut tart into wedges.


Butter Crust
 
1 1/3 cups all-purpose flour
1/4 cup sugar
1/2 cup (1/4 lb.) butter or margarine, cut into chunks
1 large egg yolk

In a food processor or a bowl, combine flour and sugar. Add butter;
whirl or rub with your fingers until fine crumbs form. Add egg
yolk; whirl or mix with a fork until dough sticks together. Pat
into a ball.

Press dough over bottom and up sides, flush with rim, of a 10- to
10 1/2-inch tart pan with removable rim.

Bake in a 300 [degrees] oven until golden brown, 35 to 40 minutes
(25 to 30 minutes in a convection oven); let cool.

Printable version: persimmon-tart.txt.