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Persimmon Tart

Persimmon Tart is built on Orange Marmalade Butter Crust, All Purpose Flour, Sugar, and Butter Or Margarine Cut Into Chunks. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/2 cup
• 1 1/3 cup
• 1/4 cup
• 1/2 cup

Method (preview)

1. 1

   In a bowl with a mixer, beat cheese and 6 tablespoons marmalade until well blended.

2. 2

   Spoon into cool, baked butter crust and spread evenly.

3. 3

   Rinse, stem, and peel persimmons, then cut lengthwise into 1/4-inch-thick wedges; discard any seeds.

4. 4

   Put remaining marmalade in a glass measuring cup.

5. 5

   Heat in a microwave oven on full power (100%) until melted, about 1 minute, stirring several times.

6. 6

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

7. 7

   In a food processor or a bowl, combine flour and sugar.

8. 8

   Add butter; whirl or rub with your fingers until fine crumbs form.

9. 9

   Add egg yolk; whirl or mix with a fork until dough sticks together.

10. 10

    Pat into a ball.

11. 11

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