Almond Persimmon Cream Cheese Tart

For the tart crust:

• 8 tablespoons (one stick) unsalted butter, melted
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pure almond extract
• 1 1/4 cups AP flour

1. In a medium mixing bowl, combine the melted butter, sugar, salt and almond extract. Add the flour and stir until all is well combined.
2. With your clean fingers, press the dough into the bottom and up the sides a little, into a 9 inch spring form pan. Cover and chill the the pan for about thirty minutes.
3. Preheat the oven to 350°F and remove the pan from the fridge. Prick the crust with the tines of a fork and then bake for 20 minutes. Set aside while you make the filling.

For the tart:

• 8 ounces softened cream cheese
• 1/3 cup plus 1/4 cup granulated sugar
• 1 extra large egg
• 2 teaspoons pure almond extract, divided
• 1/2 teaspoon pure vanilla extract
• 4 medium Fuyu permissons
• 2 tablespoons sliced almonds

1. With an electric mixer, cream the cream cheese, egg, 1/3 cup sugar, vanilla, and one teaspoon almond extract until creamy.
2. Peel one persimmon and puree it in a mini food processor or blender. Stir the purée into the cream cheese mixture.
3. Peel the remaining 3 persimmons and slice them as you would for apple pie.
4. Mix the 1/4 cup sugar with the remaining teaspoon of almond extract and then toss the sliced persimmons, sugar mixture and sliced almonds together.
5. Pour the cream cheese mixture into the tart shell and top with the sugared persimmon slices.
6. Bake in a preheated 350°F oven for 35 to 40 minutes or until the cream cheese mixture is set. Cool and serve at room temperature.