On a lightly floured board, roll each pastry shell into a 5- to 6-inch round. Set rounds about 2 inches apart on a 12- by 15-inch baking sheet.
Peel persimmons or apple; quarter lengthwise, core, and slice 1/4 inch thick. Overlap slices attractively on pastries.
Sprinkle half the cranberries and sugar evenly over each tart.
Bake in a 400 regular or convection oven until richly browned, 20 to 30 minutes. Meanwhile, place jelly in a microwave-safe bowl and heat in a microwave oven on full power (100%) just until melted, 20 to 30 seconds.
Brush jelly over hot tarts.
Transfer tarts to racks.
Serve warm or cool, topped with a dollop of crme frache.
