A elegant dish to serve in the fall when persimmons are ripe.
Preheat the oven to 400 F. Slice the persimmons, vertically, into 1/8" slices.
Cut parchment paper to fit a cookie sheet. Roll the puff pastry out into a rectangular shape on the parchment paper. Place the parchment paper with pastry onto a cookie sheet. Roll the edges of the dough to form a "crust."
Layer the persimmon slices on the dough, diagonally from corner to corner. Sprinkle the sugar on top, add diced chunks of butter and dust with nutmeg.
Place it the preheated oven for 20 minutes. While the tart is baking, make the glaze. Warm the Apricot Jam in a small pan. Add the Peach branding. Strain through a metal strainer.
Brush the glaze over the tart, cut into serving slices and serve alone or with ice cream, custard or whipped cream.