Persimmon Almond Rosette Tarts
Indulge in the delightful experience of Persimmon Almond Rosette Tarts, where elegance meets flavor. These exquisite tarts feature a crunchy buttery crust filled with a velvety frangipane made from ground almonds and topped with beautifully arranged slices of sweet Fuyu persimmons. Perfect for any occasion—from festive gatherings to casual nights in—these tarts are sure to impress both visually and gastronomically. With their harmonious blend of almond and persimmon, they offer a unique taste that dessert lovers will cherish.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- Prepare the tart dough by mixing flour, ground almonds, powdered sugar, and salt. Cut in cold butter until crumbly, then add egg yolk and press into a tart pan. Chill.
- Make the frangipane filling by creaming butter and powdered sugar, then incorporating an egg, ground almonds, flour, salt, and almond extract.
- Preheat the oven to 350°F (175°C). Fill the chilled tart shell with frangipane filling and layer thinly sliced persimmons on top.
- Bake for 45 minutes or until golden brown. Cool slightly before drizzling with honey.
Nutrition
- Serving Size: 1 slice (96g)
- Calories: 320
- Sugar: 18g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Find it online: https://recipesamanda.com/persimmon-almond-rosette-tarts/