Description
Persimmon Almond Rosette Tarts are a stunning dessert that effortlessly combines buttery flavors with the unique sweetness of fresh persimmons. The tarts feature a delightful almond cream filling nestled in a flaky tart shell, topped with beautifully arranged slices of persimmons for an elegant presentation.
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
Instructions
- Prepare the tart dough by mixing flour, ground almonds, powdered sugar, and salt in a bowl. Cut cold butter until crumbly, add egg yolk, mix, shape into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat the oven to 350°F (175°C). Roll out the chilled dough to fit your tart pan, press it in evenly, prick the bottom with a fork, and bake for 15-20 minutes until golden.
- For the almond cream filling, cream softened butter and powdered sugar until fluffy. Add egg, ground almonds, flour, salt, and almond extract; mix until smooth.
- Pour the almond cream into each baked tart shell.
- Thinly slice the persimmons and arrange them on top of each tart.
- Bake again for an additional 25-30 minutes until golden brown.
- Drizzle honey over each tart before serving.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart (90g)
- Calories: 320
- Sugar: 19g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg