Persimmon Frangipane Tartlets with Honey and Mixed Spices…
Gee, why does writer’s block have to hit today?
There’s so much I want to say. Chocswirl turns 2 today and it’s put me into a reflective mood.
I never expected this to mean so much to me. I never expected to become part of a community and to meet such wonderful people. I never expected my skills and passion to grow so much through this. Through blogging and connecting with you I’ve found passions I never knew I had (aside from food). I found photography and I found gardening. And I guess I found myself.
Not much of that would have been possible if it weren’t for you guys. You come to visit and you don’t just take away from it, you give so much back. You read and you comment and I just want to say Thank You.
I love you guys.
And I made you something to prove it…
Persimmon Frangipane Tartlets: (Makes 8 – 10 x 10cm tartlets)
Sablée Pastry: (Adapted from Professional Baking by Wayne Gisslen)
- 150 g /6 oz. butter, softened
- 75 g /3 oz. icing/confectioners sugar, sifted
- 2 egg yolks (about 40 g)
- 225 g / 9 oz. flour
- pinch of salt
Cream the butter and sugar together until light and fluffy.
Add the egg yolks, one at a time, beating until combined. (scrape down the bowl as needed)
Sift together the flour and salt and stir into the creamed mixture until just moistened and comes together.
Turn out, form into a disc, wrap in plastic wrap and chill in the fridge until needed. (Not less than 1 hour, the longer it chills for, the easier it is to roll out)
Roll out pastry and line tartlet tins with removable bottoms. Chill in the fridge.
Frangipane: (Adapted from Tartelette)
- 100 g (just less than 1 stick) butter, softened
- 100 g (1/2 cup) castor/superfine sugar
- 100 g (1 cup) ground almonds
- 2 eggs
- 1/4 cup (60 ml) heavy cream
- 1/2 tsp. vanilla extract
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
Cream the butter and sugar until pale and well combined.
Add the eggs, one at a time, beating well after each addition.
Fold in the ground almonds, vanilla extract, cream and spices.
(Store in the fridge until needed, allow to soften slightly before using. Freezes well.)
Assembly and Baking:
- unbaked tart shells
- 1 x frangipane recipe
- 2 – 3 peeled, thinly sliced persimmon
- honey for glazing
Preheat the oven to 170°C/340°F.
Spread the frangipane mixture into the tartlet tins to about 3/4 full.
Place 1 – 2 slices of persimmon on top of each tartlet.
Brush with honey to glaze the tops.
Bake for about 20 – 30 minutes, rotating a few times, until the edges of the pastry and the tops are medium brown and the frangipane feels slightly firm and set when you press down lightly on the tops with your fingertips.
Leave to cool in the tins and unmold once completely cool.
Hope you enjoy the winter flavours!
xxx hugs xxx