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
- In a mixing bowl, combine the flour, finely ground almonds, powdered sugar, and salt.
- Cut in the cold unsalted butter until the mixture resembles coarse crumbs.
- Add the egg yolk and mix until combined. Form into a ball, wrap in plastic wrap, and chill for at least 30 minutes.
- In another bowl, cream together the softened unsalted butter and powdered sugar until light and fluffy.
- Beat in the egg until fully incorporated.
- Stir in finely ground almonds, flour, salt, and almond extract until well combined.
- Preheat your oven to 350°F (175°C).
- Roll out the chilled tart dough on a floured surface to fit your tart pan.
- Press the dough into the tart pan evenly and trim any excess.
- Spread a layer of fragipane filling over the tart crust evenly.
- Thinly slice each Fuyu persimmon into decorative rosettes.
- Arrange them beautifully on top of the fragipane layer.
- Drizzle honey over the arranged persimmons for added sweetness.
- Bake in preheated oven for about 45 minutes or until golden brown and set.
- 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: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg