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Persimmon Almond Rosette Tarts

Persimmon Almond Rosette Tarts
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Persimmon Almond Rosette Tarts are a delightful dessert that harmoniously blends a crunchy, buttery crust with fluffy almond frangipane, beautifully adorned with thinly sliced persimmons. This elegant tart not only captivates the eye with its stunning rosette design but also delights the palate with the sweet and nutty flavors of almond and fresh fruit. Ideal for special occasions or as a show-stopping centerpiece at brunch, these tarts are both impressive and simple to prepare.

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

  1. Prepare the Tart Dough: In a food processor, blend flour, ground almonds, powdered sugar, and salt. Add cold butter and pulse until crumbly. Mix in egg yolk until combined. Shape into a disk, wrap in plastic, and chill for 30 minutes.
  2. Make the Frangipane Filling: Cream softened butter and powdered sugar until fluffy. Incorporate egg, then stir in ground almonds, flour, salt, and almond extract until smooth.
  3. Assemble: Preheat oven to 350°F (175°C). Roll out chilled dough and press into tart pan edges. Fill with frangipane evenly.
  4. Slice Persimmons: Thinly slice persimmons and arrange over frangipane filling.
  5. Bake: Place on a baking sheet and bake for 40-45 minutes until golden brown. Cool slightly before drizzling honey on top.

Nutrition

Find it online: https://madebykiara.com/persimmon-almond-rosette-tarts/