9ozgraham crackers or other spcie cookies such as Biscoff
2tablespoonunsalted butter, melted. Plus 1 1/2 tbsp., cut into pieces
1 largeegg white
8ozcream cheese at room temperature
2tablespoonapple jelly, melted
Toss together persimmon, brown sugar, cinammon, 1/4 cup granulated sugar, and 3/4 teaspoon salt in a bowl. Let stand 45 minutes, gently tossing every 15 minutes, until persimmon slices are soft and pliable.
Preheat oven to 350 degrees F.
Meanwhile, pulse crackers/cookie in a food processor until finely ground, 10 to 12 times. Add melted butter, egg white, remaining 2 tablespoons granulated sugar, and 1/2 teaspoon salt; pulse until well combined, 6 to 8 times. Press crackers mixture into bottom and sides of a 10" tart pan. Bake until edges are beginning to brown, 10 to 12 minutes. Cool completely.
Stir together cream cheese and confectioners’ sugar in a bowl until smooth. Spread cream cheese mixture on bottom of crust.
Drain persimmon, discarding any accumulated juices. Arrange persimmon in an overlapping circular pattern, starting on the outside edge and continuing in a snug spiral shape until you reach the center. (You may have a few persimmon slices leftover.) Sprinkle with cut-up butter.
Bake until persimmons are just tender, 40 to 45 minutes. Cool, on a wire rack, at least 1 hour. Brush apple jelly over tart.
Serve at chilled or at room temperature.
Make ahead! You can make this a couple of days early from when you intend to serve it and keep refrigerated. Take it out the day of and serve at room temp. Super delicious!!