Fuyu-Frangipane Rosette Tart

This was delivered to my mom this morning...for her birthday. D selected the flowers and did most of the work on the tart. I love having an Enthusiastic Kitchen Elf! Happy birthday, Nonna.

When I was deciding on what to bake for my mom's birthday, I was inspired by my Frangipane Fig Tart and my Potato Roses. Odd combination, you might think. But those two collided in my brain to make this...

Fuyu-Frangipane Rosette Tart

Tart Crust Ingredients

• 1-1/2 C flour
• 1/2 C ground almonds
• 1/2 C powdered sugar
• pinch of salt
• 3/4 C butter
• 2 to 3 T water
• 2 to 3 T Armagnac (use whatever alcohol you want - or more water)

Frangipane Ingredients

• 1 C ground almonds
• 1/4 C organic granulated sugar
• 1/4 C organic powdered sugar
• 2/3 C melted butter
• 1 large egg
• 1 t Armagnac
• 1 t vanilla bean powder*

Persimmon Rosettes

• 4 Fuyu persimmons, thinly sliced
• 1/4 C honey

Tart Crust Procedure

Mix the flour, ground almonds, sugar, and salt; rub in the butter until the mixture resembles coarse breadcrumbs.

Alternatively stir in water and Armagnac until the mixture forms a ball. Roll out between two pieces of parchment paper. Press gently into a tart pan. Prick crust with a fork to prevent bubbling. Bake for 20 minutes at 350, or until a light golden brown. In the meantime, make the frangipane.

Frangipane Procedure

Mix everything together to form a paste. Once the tart crust is cooked, spread a layer of frangipane over the bottom. Bake for 20 minutes. While the frangipane is baking, prepare your rosettes.

Persimmon Rosettes

Thinly slice the persimmons with a mandolin*. 

Lay the slices in a row and roll them to form rosettes. Press the persimmon flowers into the partially baked frangipane. Repeat until the pan is full. Drizzle with honey and return to the oven for 30 to 35 minutes. Let cool for 15 to 20 minutes before removing the tart from the mold.

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