Just when I placed the last persimmon slice onto this tart I realized my oven wasn’t preheating! The igniter was broken and I started freaking out, kinda like this. Luckily my friend Paige only lives 5 minutes away so I sent her a text letting her know I was on my way to her house with cake and I would give her half if I could bake it in her oven. It was so warm and sunny that day so Christmas baking just felt out of place, that is until the sweet smells of nutty frangipane and persimmons danced around the house. I took some pictures at her front stoop and then we sat outside and ate cake as the sun went down. It turned out to be a super nice day, broken oven and all. For those of you new to frangipane (basically a fancy word for a super simple and delicious nut mixture) it’s kinda like the filling of pecan pie but way less syrupy and much more nutty with just the right amount of sweetness. It’s my favorite. I’m on a mission to make it with a bunch of different fruits, I made it previously with pears. So good! Hope you all have a lovely holiday!
For the Pastry Crust
250 grams flour
1.5 sticks butter
2 egg yolk
3 tablespoons sugar
pinch of salt
For the Frangipane
1 stick butter
100 grams ground almonds
100 grams sugar
2 egg yolk
about 3 persimmons, sliced
Directions
Process the ingredients for the crust in your kitchen aid with blade until you see the dough begin to come together – this will take at least 5 minutes or so. After it begins sticking to the blade, shape the dough into a ball with your hands. Divide dough into 2 balls (2/3rd and 1/3rd) roll out 2/3rds of dough on floured surface to the size of the springform with the remaining 1/3rd dough, shape a crust an inch high. Chill while you make the frangipane. For the Frangipane, melt the butter in a saucepan add the sugar and stir to bring to a boil. Remove from heat. Add the ground almonds and the egg yolk. Pour the frangipane onto the tart dough, arrange the persimmon slices on top. Bake at 350F in a preheated oven for 40 minutes on the rack a notch below the center rack. Cool in spring form about 20 minutes and transfer to platter.