Tart with spicy persimmon and almond cream

Category: Bakery products
Tart with spicy persimmon and almond cream

Ingredients

Dough base
Flour 190 g
Powdered sugar 65 g
Butter 130 g
Cinnamon 0.5-1 h l
Salt 1/4 h l
Yolk 1 PC
Almond cream
Almond / almond flour 100 g
Sugar 130 g
Butter 85 g
Wheat flour 2 h l
Corn starch 1 tsp
Egg 1 PC
Rum / cognac / liqueur 2 tbsp
Spicy persimmon
Persimmon 1-2 pcs
Water 0,5 l
Cinnamon 3-4 sticks
Allspice 5-10 pcs
Badian a few stars
Carnation 3-5 pcs

Cooking method

  • Tart with spicy persimmon and almond creamFor spicy persimmons, pour water into a saucepan, add spices to the water, bring to a boil and boil for 5 minutes
  • Tart with spicy persimmon and almond creamWhile the water in the pan is boiling, you can make the dough. Sift flour, icing sugar, cinnamon and salt into a bowl
  • Tart with spicy persimmon and almond creamCut the cold butter into slices and add to the flour mixture
  • Tart with spicy persimmon and almond creamGrind the butter with the flour mixture until crumbs, as convenient (I do it with my hands) and add the yolk
  • Tart with spicy persimmon and almond creamMix everything and quickly mold the dough into a lump
  • Tart with spicy persimmon and almond creamSpread the dough evenly over the bottom and sides of the mold (I had enough dough for one 18 cm mold and two tartlets). Place the dough pan in the freezer for at least 30 minutes
  • Tart with spicy persimmon and almond creamCut the persimmon into slices
  • Tart with spicy persimmon and almond creamAnd put in a saucepan with spices. Turn off the stove and leave the persimmon to infuse
  • Tart with spicy persimmon and almond creamAfter 30 minutes, remove the dough form from the freezer. Cover the dough base with foil. We put a load on the foil (I have peas). Put the form in an oven preheated to 190 degrees and bake for 20 minutes
  • Tart with spicy persimmon and almond creamAfter 20 minutes, remove the form with the base dough from the oven, carefully remove the foil. Place the dish back in the oven and bake for another 3-5 minutes until golden brown. Cool the base on a wire rack to room temperature
  • Tart with spicy persimmon and almond creamAt this time, you can do almond cream. If whole almonds are used, then pour boiling water over it for 2-3 minutes and peel them. Then grind the peeled almonds with a blender
  • Tart with spicy persimmon and almond creamMix soft butter and sugar until smooth
  • Tart with spicy persimmon and almond creamI immediately added liquor to this mass. I had this one, brought from Cyprus
  • Tart with spicy persimmon and almond creamAdd ground almonds to the oil mixture, stir
  • Tart with spicy persimmon and almond creamAdd egg, stir well
  • Tart with spicy persimmon and almond creamAdd flour and starch, stir again
  • Tart with spicy persimmon and almond creamThis is how the almond cream turned out.
  • Tart with spicy persimmon and almond creamTransfer the almond cream to the cooled base, smooth it
  • Tart with spicy persimmon and almond creamRemove the persimmon from the spicy broth and dry a little. Can be cut into quarters
  • Tart with spicy persimmon and almond creamPut persimmon in almond cream
  • Tart with spicy persimmon and almond creamPut the tart dish in an oven preheated to 180 degrees for 40-45 minutes. The almond cream should swell and turn golden brown. When baking, the cream becomes very liquid and part of the persimmon drowned
  • But it still turned out very, very tasty and tender, the tart just melted in my mouth!
  • With freshly brewed Ivan-tea this year, it turned out to be unusually harmonious
  • Tart with spicy persimmon and almond cream
  • With dry white wine too
  • Tart with spicy persimmon and almond cream

The dish is designed for

5-6 servings

Time for preparing:

About 2 hours

Cooking program:

Stove, oven

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