Persimmon Flower Tarts

Name: Persimmon Flower Tarts
Cuisine: American
Ingredients: For the Tart Dough:; 1 1/4 cup all-purpose flour; 1/4 cup finely ground almonds; 1/2 cup powdered sugar; 1/4 tsp salt; As required cold unsalted butter; 1 egg yolk; For the Filling:; As needed unsalted butter; 2/3 cup powdered sugar; 1 egg; 2/3 cup finely ground almonds; 1 tbsp flour

Lipika Dalai @cook_16733257

#5pm
These Persimmon Almond flower Tarts are surprisingly delicious,they have a crunchy, buttery tart dough (a quick almond cream) that bakes up soft and fluffy and topped with sliver thin persimmons.These persimmon tarts are a fun dessert. It’s full of texture and different flavors to keep your palate entertained. The crust is crunchy and delightful. These little tart bursts of juice you get when you bite into them are the perfect touch.

Lipika Dalai @cook_16733257

Saved

Ingredients

For the Tart Dough:
1 1/4 cupall-purpose flour
1/4 cupfinely ground almonds
1/2 cuppowdered sugar
1/4 tspsalt
As requiredcold unsalted butter
1egg yolk
For the Filling:
As neededunsalted butter
2/3 cuppowdered sugar
1egg
2/3 cupfinely ground almonds
1 tbspflour

Saved

Steps

1

To Make the Tart Dough:
Place the finely ground almonds, flour, sugar, and salt in the bowl Add the cold cubed butter,until it is in small pea-sized pieces. Add the egg yolk, mix well until the dough starts clumping together.
2

Turn the dough out and knead it lightly several times to incorporate any extra flour. At this point, the dough can be wrapped and refrigerated them. Grease your tart moulds with butter.
3

Press the dough in an even layer into the bottom and sides of moulds. Freeze them for 30 minutes, and while they are in the freezer, preheat the oven to 375 degrees F. Then press a sheet of foil onto each shell, shiny side down, and fill the foils with dry beans, rice, or pie weights.
4

Bake the tart shells for 15 minutes, until the sides start to take on a little colour and the center no longer looks raw, then carefully remove the foil and weights. Allow to cool before adding the filling.
5

To Assemble the Tarts:
Combine the butter and powdered sugar in the bowl mix them well, until smooth. Add the egg, almonds, flour, salt, and almond extract, and blend until well-combined.
6

Scoop two big spoonfuls of the almond mixture into the bottom of each par-baked tart shell, and spread it into an even layer. Bake the tarts at 375 F for 12-15 minutes, until it is just starting to set. It shouldn't take on any colour, and should still be quite soft.
7

Slice the tops off of the persimmons. Use a very sharp knife to slice the persimmons into paper-thin slices. Arrange them in a rosette shape in the tart shells by starting at the outside edge and placing the slices in concentric circles, pressing down slightly to embed them into the almond layer. Overlap the persimmon pieces slightly as you go around, continuing until the entire top of the tart is filled. Repeat with remaining tarts.
8

Lower the oven temperature to 350 F, and bake the tarts for a final 10-15 minutes, until the almond filling is puffed and set, and the persimmon slices have softened but are not leathery or hard. Drizzle each tart with a spoonful of honey to serve.
9

These tarts are the best!!! moisture from the persimmons will make them soggy eventually. The tart dough and the almond filling can both be made in advance and kept for several days in the refrigerator until you're ready to assemble the tarts.