Fuyu Persimmon And Cranberry Tarte Tatin

• 1 cup creme fraiche
• 2 teaspoons orange zest
• 1 sheet frozen puff pastry (half of a 17.3-ounce package), thawed
• 1/4 cup (1/2 stick) unsalted butter, cut into 1" pieces
• 1/4 cup organic cane sugar
• 1/3 cup light brown sugar
• 1/2 teaspoon cinnamon
• Zest and juice from 1/2 orange
• 1 vanilla bean, seeds scraped
• 4-5 ripe but firm Fuyu persimmons (about 2 1/2 pounds), peeled, cored and quartered
• 1/4 cup dried unsweetened cranberries soaked in 1 tablespoon of Calvados or other brandy

1. Whisk creme fraiche and orange zest in small bowl. Cover and chill. In another small bowl, combine the sugars and a large pinch of salt, cinnamon and orange zest. Set aside.
2. Unfold puff pastry on a lightly floured surface. Using a lightly floured rolling pin, roll into a 12" square about 1/8" thick. Using a 12" plate as a guide, cut out a 12" round with a sharp paring knife. Transfer pastry round to a baking sheet; cover with plastic wrap and chill until ready to use.
3. Preheat oven to 425u0b0F. Swirl butter, orange juice and vanilla bean seeds in a 12" heavy ovenproof skillet over medium heat until butter melts. Sprinkle sugar mixture over, evenly coating bottom of skillet. Add persimmon quarters; increase heat to medium-high and cook until sugar melts, occasionally swirling persimmon quarters in pan, about 5 minutes.
4. Reduce heat to medium and cook, continuing to swirl persimmons in pan, about 5 minutes longer. Flip persimmons and cook, swirling occasionally, until syrup is thick and golden brown, 5-10 minutes longer.
5. Arrange soaked cranberries in between persimmon quarters; cover with pastry round, tucking in edges of pastry. Bake until pastry is light golden brown, about 10 minutes. Reduce heat to 375u0b0F; bake until pastry is puffed and deep golden, about 20 minutes longer.
6. Let Tarte Tatin cool on a wire rack for 15 minutes. Invert a serving plate over skillet. Using oven mitts, firmly hold plate and skillet and invert Tarte onto plate. Remove skillet; rearrange the fruit if needed and scrape any caramel in skillet over. Serve warm or at room temperature with the creme fraiche and orange zest mixture or vanilla ice cream.

crueme fraueeche, orange zest, pastry, unsalted butter, cane sugar, light brown sugar, cinnamon, orange, vanilla bean, persimmons, cranberries

Taken from food52.com/recipes/20466-fuyu-persimmon-and-cranberry-tarte-tatin (may not work)