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 in a bowl. Cut in cold butter until crumbly. Add egg yolk and mix until a dough forms; refrigerate for 30 minutes.
- For the frangipane, cream butter and powdered sugar until fluffy, then mix in the egg followed by ground almonds, flour, salt, and almond extract.
- Preheat oven to 350°F (175°C). Roll out chilled dough and press it into a tart pan. Spread frangipane evenly over the crust.
- Thinly slice the persimmons and arrange them in a rosette pattern on top of the frangipane.
- Drizzle honey over the assembled tart and bake for about 45 minutes or until golden brown.
- Let cool slightly before serving. Optional: garnish with pomegranate arils for added flair.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart (100g)
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg