Dried persimmon tart
You can also use apricot jam that has been strained and dissolved in water as a substitute for the nappage
How to make it
1
Preheat the oven to 180°C. Bring the unsalted butter to room temperature
2
Place all the ingredients for the creme de amande in a bowl and mix until smooth
3
Add the creme d'amande mixture from [2] to the tart dough and smooth it out with a spatula
4
Cut the persimmon compote into 4 wedges and arrange them on top of [2]
5
Bake in the oven for 25 minutes
6
Put the nappage into a saucepan and heat until melted
7
[6] While it is still warm, brush it generously onto the baked tart and let it dry
Materialsfor one unit
-
- Basic tart dough
- 1 unit
-
[Cream Doorman]
- unsalted butter
- 60g
-
- powdered sugar
- 60g
-
- Almond powder
- 60g
-
- Whole eggs
- 1 piece (L-LL size)
-
- Dried persimmon compote
- 180g
-
- Apricot jam with napage can be used as a substitute.
- 80g
[PR]
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