Description
Elegant Persimmon Almond Rosette Tarts featuring a delicate almond-infused shortcrust pastry base topped with a smooth almond filling and beautifully arranged paper-thin slices of Fuyu persimmons. These visually stunning tarts offer a perfect balance of buttery, nutty flavors with the natural sweetness of persimmons, finished with a honey drizzle and optional pomegranate arils for a fresh burst. Ideal for a sophisticated dessert or special occasion treat.
Ingredients
Tart Dough
- 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)
- 1/4 tsp salt
- 5 oz cold unsalted butter, cubed
- 1 large egg yolk
Almond Filling
- 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
Topping and Garnish
- 10 Fuyu persimmons
- 1/4 cup honey
- Pomegranate arils (optional)
Instructions
- Make the Tart Dough: Place the finely ground almonds, flour, powdered sugar, and salt in a food processor bowl. Pulse briefly until combined. Add the cold cubed butter and pulse until pea-sized pieces form. Add the egg yolk and pulse in 5-second bursts until the dough clumps together.
- Form and Chill the Tart Shells: Turn dough out and knead lightly to incorporate any loose flour. Wrap and refrigerate if not using immediately. Spray five 6-inch tart pans with removable bottoms with nonstick spray.
- Shape and Freeze: Press the dough evenly into the bottoms and sides of the tart pans. Freeze for 30 minutes while preheating the oven to 375°F (190°C).
- Blind Bake the Tart Shells: Spray tops of dough with nonstick spray, place a sheet of foil shiny side down on each, and fill with pie weights, beans, or rice. Bake for 15 minutes until sides gain light color and centers are no longer raw. Remove foil and weights, set aside to cool.
- Prepare Almond Filling: In a food processor, blend butter and powdered sugar until smooth. Add egg, ground almonds, flour, salt, and almond extract and pulse until well combined.
- Assemble and Bake Filling: Spoon two large spoonfuls of almond filling into each baked tart shell and spread evenly. Bake at 375°F for 12–15 minutes until just set and slightly soft without browning.
- Slice Persimmons: Cut tops off persimmons and use a sharp knife or mandolin to slice into paper-thin pieces.
- Arrange Persimmon Rosettes: Starting at the tart edges, arrange persimmon slices in overlapping concentric circles pressing lightly into the almond filling. Fill the entire tart surface with rosette pattern.
- Final Bake: Lower oven temperature to 350°F (175°C). Bake tarts for an additional 10–15 minutes until the almond filling is puffed and set and persimmon slices soften without drying out.
- Finish and Serve: Drizzle each tart with honey and optionally sprinkle with pomegranate arils. Serve the same day for best texture and freshness.
Notes
- Tart dough and almond filling can be prepared up to several days in advance and refrigerated until ready to use.
- Use Fuyu persimmons for firm texture suited for slicing and baking.
- Handle persimmons carefully to create very thin slices for best rosette effect.
- Blind baking tart shells prevents soggy bottoms and ensures firm crust.
- These tarts are best enjoyed the day they are made as moisture from persimmons will eventually soften the crust.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
