Description
Indulge in the delightful experience of Persimmon Almond Rosette Tarts, where crunchy, buttery tart crust meets a luscious almond cream filling. The sweet, thinly sliced Fuyu persimmons crown this elegant dessert, creating a stunning visual appeal that’s perfect for any occasion. Whether you’re hosting a dinner party or enjoying a cozy evening at home, these tarts are sure to impress with their irresistible flavor and beautiful presentation. Simple to prepare and versatile enough for year-round enjoyment, they offer a deliciously wholesome alternative to traditional sweets.
Ingredients
Scale
- 5.33 oz all-purpose flour (1 1/4 cups)
- 1 oz almonds (1/4 cup), finely ground
- 2 oz powdered sugar (1/2 cup)
- 1/4 tsp salt
- 5 oz unsalted butter (cold)
- 1 large egg yolk
- 2.5 oz unsalted butter
- 2.5 oz powdered sugar (2/3 cup)
- 1 large egg
- 2.5 oz finely ground almonds (2/3 cup)
- 1 tbsp all-purpose flour
- Pinch of salt
- 1/4 tsp almond extract
- 10 Fuyu persimmons
- 1/4 cup honey
- Pomegranate arils (optional)
Instructions
- Make the tart dough by combining flour, ground almonds, powdered sugar, and salt in a bowl. Cut in cold butter until crumbly. Add egg yolk and form a dough; chill for 30 minutes.
- For the frangipane filling, cream softened butter with powdered sugar until fluffy. Beat in an egg and mix in ground almonds, flour, salt, and almond extract until smooth.
- Preheat the oven to 350°F (175°C). Roll out chilled dough to fit the tart pan; spread frangipane filling evenly over the crust.
- Thinly slice Fuyu persimmons and arrange them on top of the filling.
- Bake for 45 minutes until golden brown. Drizzle with honey after cooling and serve.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart (100g)
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg