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. Chill for 30 minutes.
- 2. Preheat Oven: Set oven to 350°F (175°C).
- 3. Roll Out Dough: Roll chilled dough to fit a tart pan; poke holes in the base.
- 4. Make Almond Cream Filling: Beat softened butter and powdered sugar until fluffy; add egg, ground almonds, flour, salt, and almond extract.
- 5. Assemble Tarts: Spread almond cream over the tart shell; arrange thin slices of persimmons on top.
- 6. Bake: Bake for 45 minutes or until golden brown; let cool slightly then drizzle with honey.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 18g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg