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.