Persimmon Tarts


Ingredients:

Tart Dough:

  • 1¼ cups all-purpose flour
  • ¼ cup finely ground almonds
  • ½ cup powdered sugar
  • ¼ tsp salt
  • 5 ounces unsalted butter, cold
  • 1 egg yolk

For the filling:

  • 2½ ounces unsalted butter
  • 2/3 cup powdered sugar
  • 1 egg
  • 2/3 cup finely ground almonds
  • 1 tablespoon flour
  • Pinch salt
  • 3–4 drops Lemon essential oil
  • 10 Fuyu persimmons
  • ¼ cup honey
  • Pomegranate arils, optional

Directions:

To make the tarts:

  1. Place finely ground almonds, flour, sugar, and salt in food processor, and pulse until well-blended.
  2. Add cold cubed butter and pulse until mixture is in small pea-sized pieces.
  3. Add egg yolk and pulse in long 5-second bursts until dough begins clumping together.
  4. Take dough out of food processor and knead lightly to incorporate any extra flour.
  5. Press dough in an even layer along bottom and sides of greased 6-inch tart pans. Freeze shells for 15 minutes.
  6. Spray tops of tart dough with nonstick spray, then press a sheet of foil onto each shell, shiny side down. Fill foils with dry beans, rice, or pie weights.
  7. Bake tart shells at 375 degrees Fahrenheit for 15 minutes. Allow tarts to cool before adding filling.

To assemble the tarts:

  1. Combine butter and powdered sugar in bowl of food processor and process until smooth. Add egg, almond, flour, salt, and Lemon Essential oil, and blend in long pulses until well-combined.
  2. Scoop two big spoonfuls of almond mixture into bottom of each pre-baked tart shell and spread in an even layer.
  3. Bake tarts at 375 degrees Fahrenheit for 12–15 minutes until filling just starts to set.
  4. Use mandolin to slice persimmons into paper-thin slices. Arrange in rosette shape in tart shells, pressing down slightly to embed them into filling layer.
  5. Lower oven temperature to 350 degrees Fahrenheit, and bake tarts for 10–15 minutes, until filling is set and persimmon slices are.
  6. Drizzle each tart with honey and top with pomegranate arils.

Persimmon Tarts

Servings:8

Prep Time:30 mis

Cook Time:45 mins

Difficulty:Hard

Ingredients:

Tart Dough:

  • 1¼ cups all-purpose flour
  • ¼ cup finely ground almonds
  • ½ cup powdered sugar
  • ¼ tsp salt
  • 5 ounces unsalted butter, cold
  • 1 egg yolk

For the filling:

  • 2½ ounces unsalted butter
  • 2/3 cup powdered sugar
  • 1 egg
  • 2/3 cup finely ground almonds
  • 1 tablespoon flour
  • Pinch salt
  • 3–4 drops Lemon essential oil
  • 10 Fuyu persimmons
  • ¼ cup honey
  • Pomegranate arils, optional

Instructions:

To make the tarts:

  1. Place finely ground almonds, flour, sugar, and salt in food processor, and pulse until well-blended.
  2. Add cold cubed butter and pulse until mixture is in small pea-sized pieces.
  3. Add egg yolk and pulse in long 5-second bursts until dough begins clumping together.
  4. Take dough out of food processor and knead lightly to incorporate any extra flour.
  5. Press dough in an even layer along bottom and sides of greased 6-inch tart pans. Freeze shells for 15 minutes.
  6. Spray tops of tart dough with nonstick spray, then press a sheet of foil onto each shell, shiny side down. Fill foils with dry beans, rice, or pie weights.
  7. Bake tart shells at 375 degrees Fahrenheit for 15 minutes. Allow tarts to cool before adding filling.

To assemble the tarts:

  1. Combine butter and powdered sugar in bowl of food processor and process until smooth. Add egg, almond, flour, salt, and Lemon Essential oil, and blend in long pulses until well-combined.
  2. Scoop two big spoonfuls of almond mixture into bottom of each pre-baked tart shell and spread in an even layer.
  3. Bake tarts at 375 degrees Fahrenheit for 12–15 minutes until filling just starts to set.
  4. Use mandolin to slice persimmons into paper-thin slices. Arrange in rosette shape in tart shells, pressing down slightly to embed them into filling layer.
  5. Lower oven temperature to 350 degrees Fahrenheit, and bake tarts for 10–15 minutes, until filling is set and persimmon slices are.
  6. Drizzle each tart with honey and top with pomegranate arils.

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