Persimmon Frangipane Tart with Rosemary and Fennel

 Persimmon Frangipane Tart

This persimmon frangipane tart with rosemary and fennel is an aromatic and delicious tart. The flavors are just sublime. I just got back from a nice 2 week island vacation. Jet lagged, tired, but totally refreshed. I must admit, this was a great start of the year. Coming back to the cold doesn’t feel good at all though. Before leaving for Hawaii, I made this persimmon frangipane tart with rosemary and fennel. But since I decided not to take my computer with me, so I never got to post it.

Season Fruit- Persimmons.

This tart was totally not planned for. Few weekends ago I had a lunch invite at a friend’s place and I had plenty of persimmons sitting on my counter. So I decided to do a quick tart to take it with me for my friend. Sometimes unplanned desserts can be a big hit. I had no idea how the flavors turn out or how exactly I wanted this tart to be. So you could say I was kind of winging it. I wanted to add winter flavors that would go well with persimmons. We all know, you can never go wrong with herbs, so rosemary and fennel seeds were just perfect.  Persimmon Frangipane Tart with Rosemary and Fennel was the end result.

The persimmons are the vibrant and delicious fall winter fruit. They are not in season for long so I tend to eat close to my body weight of this little sweet fruits when they come up. Roasting or baking them, just enhances their flavor and brings out the natural sweetness. In fact I feel like, most fruits tend to get more flavorful after roasting or baking.

Warm Winter Herbs

Adding few herbs and spices, simply adds to the deliciousness. First, rosemary is such a hearty winter herb. It has beautiful and aromatic pine notes that goes so perfect with sweet persimmons. I also added fennel powder and fennel seeds. It adds perfect licorice notes. Fennel is used in our day to day cooking, but mainly in savory dishes. However it is also great when used in desserts. Both rosemary and fennel add the perfect amount of warmth and aroma to the tart.

Another amazing spice is  cardamom. It is one of my favorite spices, so I tend to use it a lot in my desserts. It has rich earthiness and refreshing citrusy notes to it, that brings out so much flavor in the dessert. And, it goes so well with almost all fruits. Every dish should have a sort of crunch for some texture, so the fennel seeds and pistachios are perfect for that. 

You could use regular sugar, but I used coconut sugar in the recipe. If you are trying to avoid refined sugars, like I am, coconut sugar is a perfect substitute. The tart shell is similar to 1-2-3 cookie dough and will be crumbly looking. So, you don’t want to roll it, because  it simply won’t work. Instead, you want to press the dough as tightly as you can in the tart tin. Make sure the sides are a little thicker than the bottom. This will prevent it from crumbling up after it’s baked.

Make it, Share it and Post it.

Not sure if persimmons are in season where you  are at, but if they are then you gotta make this aromatic, and absolutely delicious Persimmon Frangipane Tart with Rosemary and Fennel. You will thank me later for sure. And if they’re not in season, then save it and make it later. I would love to hear from you if you do make it. Please share with me on my Facebook page or my Instagram or even tag me once you put it up on your page.

If you are looking for another delicious winter tart, then nothing is better than a citrusy tart. Markets are full of citrus right now and Blood oranges are in season. And since this is the valentines month, this deep sexy red tart- ‘Blood Orange lime Tart with Ginger and Rosemary‘ would be beyond perfect. 

Whichever tart or dessert you make, hope this valentines month is full of love for you all. 

5 from 1 vote

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Persimmon Frangipane Tart with Rosemary and Fennel

Prep Time

20 mins

Cook Time

1 hr 20 mins

Resting Time

1 hr

 

Looking for a vibrant and aromatic fruit tart, then this Persimmon Frangipane Tart with Rosemery and Fennel is a must bake. The winter pine notes from rosemary and licorice notes from fennel adds a perfect amount of warmth and immense flavor to the Tart.

Course: Breakfast, Dessert

Cuisine: Tart

Keyword: tart, persimmons, persimmon tart, persimmon frangipane tart

Servings: 8 people

Author: Esha

Ingredients

For The Pastry

• 185 grams (6.5 oz) all purpose flour
• 35 grams (1.2 oz) almond meal
• 40 grams (1.4 oz)coconut palm sugar
• 1/4 tsp salt
• 1/4 tsp cardamom powder
• 1/2 tsp fennel seed powder
• 1 tsp rosemary chopped
• 1 lemon zest
• 85 grams (3 oz) unsalted butter, chilled
• 1 small egg yolk
• 1/2 tsp amaretto

For Frangipane

• 225 grams (8 oz) almond paste
• 113 grams (4 oz) butter, room temperature
• 1 whole small egg
• 1 lemon zest
• 1 1/8 tsp all purpose flour
• 1/2 tbsp grand mariner

For the Fruit Filling

• 7 -8 Persimmons, half ripe
• 2 tbsp agave syrup or maple syrup or honey
• 1/2 tsp cardamom powder
• 1/4 tsp fennel powder
• 1 tsp rosemary chopped
• 1 tsp fennel seeds
• 1 tsp lemon zest
• 2 tbsp roasted pistachios or almonds for garnishing

Instructions

1. Cut the butter in cubes and chill in freezer for a few minutes. Meanwhile, combine the first 8 ingredients in a bowl and give it a whisk so it's all mixed in together.

2. In food processor, add the combined flour and spice mix along with cold butter. Pulse for few seconds until the mixture resembles bread crumbs.

3. Add amaretto and egg yolk. Pulse again for few seconds until it is well combined to the form of a crumbly ball. Don't over mix the dough. It will be crumbly and that is totally normal. Just combine it gently, cover it in cling wrap and chill for at least 1-2 hours before using.

For Frangipane

1. Using the paddle, mix butter and almond paste in a mixer on medium to low speed till it is well incorporated and softened.

2. Add an egg while mixing and scrape the sides well. Mix on medium speed till it’s well incorporated and aerated.

3. Add the zest, liquor and mix. Fold in the flour and mix well.

4. Store in air tight container in refrigerator or freeze to store for a longer period.

For the fruit Filling

1. Peel the persimmons and slice them in half and then cut 3-4 slices of each half.

2. Mix all the other ingredients except pistachios, and toss the persimmon slices in the mix.

Assemble and bake

1. I had used a rectangular tart pan (14 by 4.5 inches size). But you could use any shape tart pan you like.

2. Preheat the oven to 350 degrees.

3. Take the dough out of the refrigerator and press the dough as tightly as you can in the tart tin. Make sure the sides are slightly thicker than the bottom. It resembles crumbly 1-2-3 cookie dough, so you don't have to roll this. I did make 4- 5 bite size mini tarts. So you could make just a couple extra for tasting.

4. Cover it and put in the freezer for 15-20 minutes. This will prevent it from shrinking.

5. Spread the frangipane over the bottom of the tart.

6. It might not look enough, but it will puff up when it bakes.

7. Arrange the persimmon slices tightly or close to each in any pattern you like.

8. Bake at 350 degrees for 35-40 minutes.

9. Reduce the temperature to 300 degrees. Sprinkle pistachios or almonds on top.Put it back in the oven and bake at 300 degrees for 45-60 minutes until the crust is brown but not too dark. If you make the bite size testers, then that will be done in the first 30-40 minutes.

10. Let cool for 30-45 minutes before taking it out of the tin.

11. Enjoy this delicious tart, fresh with a cup of coffee, an espresso, a cup of tea or as is. You could also enjoy it warm with a scoop of ice cream or gelato.