Serves 4-8

INGREDIENTS

1½ cups whole milk
1 package (3.4 oz.) instant vanilla pudding mix
8 oz. mascarpone cheese
3-4 Nature’s Partner Fuyu persimmons
½ stick (2 oz.) butter, melted
1 tablespoon honey
½ teaspoon ground ginger (optional)
1 sheet frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator
Chopped pistachios or vanilla ice cream, to serve (optional)

DIRECTIONS

Preheat the oven to 375°F.

Prepare the tart filling by combining the milk and pudding mix in a medium bowl. Stir for two minutes until well combined. Fold the mascarpone into the pudding mixture and mix until smooth. Set the filling aside in the refrigerator for later use.

Using a mandolin or a sharp knife, remove the very top (leaves) and bottom of each persimmon.

Cut each persimmon in half lengthwise and thinly slice each half into 1/8-inch “half-moon” shapes.

Toss the sliced persimmons with the melted butter, honey, and ground ginger (if using).

To assemble the tart, unfold the puff pastry onto a baking sheet lined with parchment paper and pinch to close any holes in the seams. Use a fork to poke the dough all over to prevent it from puffing up during baking. Spread the prepared filling evenly across the pastry, leaving a ½ inch border from the edge. Arrange the persimmon slices on top of the filling, slightly overlapping each slice until the tart is covered.

Bake in the preheated oven until the pastry is a light golden brown, approximately 25-35 minutes. Remove the pastry from the baking sheet and place on a wire rack to cool. Cut into slices and serve the tart with chopped pistachios or vanilla ice cream, if desired.