Saved Recipes
New Collection
All Yums
Breakfasts
Desserts
Dinners
Drinks
Sides
10Ingredients
40Minutes
390Calories
Description
These citrusy persimmon tarts are lightly flavored with vanilla and topped with fresh blueberries and sliced kumquats for an attractive fruit tart that can be the centerpiece of any table. Hazelnuts can be substitute for the almonds.
Ingredients
US|METRIC
- 1 cup unbleached flour
- 1 pinch salt
- 1/4 cup unsalted butter (softened)
- 1/8 cup brown sugar
- 1 egg yolk
- 2 persimmons (ripe)
- 1 handful raw almonds (coarsely chopped)
- 1 coffee (spoon of ground vanilla)
- 1 handful blueberries
- kumquats (some)
Directions
- In a bowl, mix the flour and salt. Set aside.
- In another bowl, cream the butter and sugar with an electric mixer.
- Add the egg yolks, whisk them until the dough becomes smooth.
- Using a wooden spoon, incorporate the dry ingredients-the result will be grainy.
- With your fingertips press the dough into small individual pie molds.
- Bake for about 10 to 12 minutes, until the pastry is golden. Let it cool down.
- Mix the mashed persimmons and ground vanilla.
- Finely chop the almonds and add them to the mixture.
- Place the puree in the pies and garnish with fruit.
Did you make this?
NutritionView More
390Calories
Sodium3% DV80mg
Fat34% DV22g
Protein18% DV9g
Carbs14% DV43g
Fiber20% DV5g
| Calories390Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol85mg28% |
| Sodium80mg3% |
| Potassium280mg8% |
| Protein9g18% |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate43g14% |
| Dietary Fiber5g20% |
| Sugars9g18% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(1)
★★★★★
Alicia T. 4 years ago
★★★★★
These little bites are perfect for a cheery appetizer. Hazelnuts can replace the almonds if needed. I arrange these on tiered platters and use them as centerpieces set at intervals on my luncheon tables.