Ingredients
Scale
- 5.33 oz all-purpose flour (1 1/4 cups)
- 1 oz finely ground almonds (1/4 cup)
- 2 oz powdered sugar (1/2 cup)
- 5 oz cold unsalted butter
- 1 large egg yolk
- 2.5 oz unsalted butter (for filling)
- 2.5 oz powdered sugar (for filling)
- 1 large egg (for filling)
- 2.5 oz finely ground almonds (for filling)
- 10 Fuyu persimmons
- Honey for drizzling
Instructions
- 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 the egg yolk until it forms a dough ball. Refrigerate for 30 minutes.
- Make the Frangipane Filling: Cream softened butter and powdered sugar until fluffy. Beat in the egg, then mix in ground almonds, flour, salt, and almond extract until well combined.
- Assemble Tarts: Preheat oven to 350°F (175°C). Roll out the chilled dough to fit your tart pan, press into the pan evenly, and fill with frangipane.
- Top with Persimmons: Thinly slice Fuyu persimmons and arrange on top of the frangipane.
- Bake: Bake for about 45 minutes or until golden brown. Drizzle with honey before serving.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart (70g)
- Calories: 250
- Sugar: 15g
- Sodium: 70mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg