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2 frozen puff pastry shells, thawed <\/span><\/p>\n 2 firm Fuyu persimmons (5 oz. each) or 1 Fuji apple (8 oz.) <\/span><\/p>\n 2 tablespoons fresh or frozen cranberries, rinsed <\/span><\/p>\n 4 teaspoons sugar <\/span><\/p>\n 4 teaspoons currant jelly <\/span><\/p>\n Cr\u00c3\u00a8me fra\u00c3\u00aeche or lightly sweetened softly whipped cream <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n 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\u00c2\u00b0 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 cr\u00c3\u00a8me fra\u00c3\u00aeche.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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 Cr\u00c3\u00a8me fra\u00c3\u00aeche or lightly sweetened softly whipped cream \u00c2\u00a0 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…<\/p>\n