Fuyu Persimmon & Goat Cheese Tart

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1 1/2 pounds Fuyu persimmons + 1 persimmon for garnish

1/4 cup honey

1/2 cup water

1 1/2-3 tablespoons currants (use more for less-ripe fruit)

1/2 teaspoon fresh lemon juice, or as needed

3 ounces softened fresh goat cheese

3 ounces creme fraiche

1 teaspoon minced fresh tarragon

1 teaspoon minced fresh chives

One 9-inch or four 4- to 4 1/2 -inch pre-baked Sweet Short Crust Tart Shells (see linked recipe)

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