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Persimmon Almond Rosette Tarts

Persimmon Almond Rosette Tarts
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Indulge in the exquisite flavors of Persimmon Almond Rosette Tarts, a stunning dessert that combines a crunchy, buttery tart shell with a fluffy almond cream filling. Topped with thinly sliced Fuyu persimmons, these tarts offer a delightful blend of sweet and nutty notes, making them perfect for any occasion—be it family gatherings or festive celebrations. Impress your guests with this visually striking treat that not only tastes heavenly but is also packed with nutritious ingredients.

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. Preheat oven to 350°F (175°C). In a food processor, combine flour, ground almonds, powdered sugar, and salt. Pulse to mix.
  2. Add cold butter and egg yolk; process until crumbly. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
  3. Roll out dough to 1/8 inch thick, transfer to tart pan, trim edges, and prick bottom. Bake for 15 minutes until golden.
  4. For the frangipane filling: Beat softened butter and powdered sugar until creamy. Mix in egg, ground almonds, flour, salt, and almond extract.
  5. Spoon frangipane into baked tart shells. Thinly slice persimmons and arrange on top.
  6. Bake assembled tarts for an additional 25-30 minutes until puffed and golden.
  7. Drizzle warm tarts with honey before serving.

Nutrition

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