Imagine a dessert so stunning it looks like it's straight from a Parisian patisserie, yet so simple that even home bakers can create magic. These Persimmon Almond Rosette Tarts are not just a dessert; they're an edible work of art that combines the delicate sweetness of ripe persimmons with the rich, nutty flavor of almond flour. Each tart is a delicate rosette of golden-brown perfection that will transform your ordinary dessert experience into an extraordinary culinary journey.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Cuisine: French
Serves: 6 tarts
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ripe persimmons, sliced
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 375°F (190°C). Prepare 6 individual tart pans by lightly greasing them with butter or non-stick cooking spray.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer. Beat in the eggs one at a time, then add vanilla extract, mixing until smooth and well combined.
- Gradually fold in the almond flour, stirring until a soft, cohesive dough forms. The mixture should be slightly dense but spreadable.
- Divide the almond mixture evenly among the prepared tart pans, pressing it gently into the bottom and sides to create a smooth, even base.
- Wash and thinly slice the ripe persimmons into delicate, translucent half-moon shapes. Arrange the slices in an overlapping, circular rosette pattern on top of the almond base, starting from the outer edge and working towards the center.
- Place the tart pans on a baking sheet and transfer to the preheated oven. Bake for 25-30 minutes, or until the edges are golden brown and the almond base is set.
- Remove from the oven and let the tarts cool in their pans for 10 minutes. Carefully remove from the pans and transfer to a wire rack.
- Just before serving, dust the tarts generously with powdered sugar using a fine-mesh sieve for an elegant finish.
- Serve warm or at room temperature, optionally accompanied by a dollop of whipped cream or a scoop of vanilla ice cream.
Tips
- Choose Perfectly Ripe Persimmons: Select persimmons that are soft but not mushy, with a vibrant orange color. This ensures the best flavor and most beautiful presentation.
- Room Temperature Ingredients: Allow butter and eggs to reach room temperature before mixing to create a smoother, more homogeneous batter.
- Slice Persimmons Thinly: Use a sharp knife or mandoline to create translucent, even slices that will create the elegant rosette pattern.
- Don't Overmix the Dough: Fold the almond flour gently to maintain a light, tender texture.
- Watch Baking Time Carefully: Ovens can vary, so start checking your tarts at the 25-minute mark to prevent over-browning.
- Cooling is Crucial: Let the tarts cool slightly in the pan before removing to maintain their delicate structure.
- Presentation Matters: A light dusting of powdered sugar just before serving adds a professional, elegant touch.
Nutrition Facts
Calories: 365kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
