Honey-Broiled Persimmon Tarts

¼ cup sugar

Hefty pinch of salt

1 box (17.3-ounces) puff pastry, thawed (each package contains 2 sheets)

2 fuyu persimmons, sliced into thin wedges

Honey

8 ounces very soft cheese, such as Brie

2 tablespoons chopped fresh basil

Ground black pepper

Balsamic glaze, to drizzle

Heat the oven to 400 degrees. Line a baking sheet with kitchen parchment.

In a small bowl, mix together the sugar and salt. Cut each sheet of puff pastry into nine 2-inch squares. Discard any edges. Arrange the pastry squares on the prepared baking sheet. Sprinkle all over with the sugar-salt mixture. Set a second sheet of kitchen parchment over the pastry squares, then place a second baking sheet over it. The second baking sheet should set into the first, resting directly on the pastry squares.

Bake for about 15 minutes, or until deep golden brown. Set aside to cool.

Increase the oven to broil. Line a baking sheet with foil and coat with cooking spray.

Arrange the persimmon wedges on the prepared baking sheet and drizzle lightly with honey. Broil for 3 to 4 minutes, or until lightly browned.

In a small bowl, mix together the cheese and basil. Season with black pepper. Spread a small amount of the cheese onto each pastry square. Top the cheese with a warm persimmon wedge, then a light drizzle of balsamic glaze. Serve immediately.

Serves nine.

Nutrition values per serving: 350 calories, 22 g fat (8 g saturated, 0 trans fats); 25 mg cholesterol; 32 g carbohydrate; 2 g fiber; 13 g sugar; 10 g protein; 450 mg sodium.

Associated Press