Tuesday, January 22, 2013
Almond Persimmon Cream Cheese Tart
I think the first dessert I ever made that didn't come out of a box was an apple tart with cream cheese I believe it comes from The Joy of Baking. I decided to put a new spin on it with persimmons, almond flavor throughout and a super simple easy crust.
Makes one 9 inch tart
For the tart crust:
8 Tbl (one stick ) unsalted butter, melted
1/4 cup granulated sugar
1/4 tsp salt
1/4 tsp pure almond extract
1 1/4 cups AP flour
In a medium mixing bowl, combine the melted butter, sugar, salt and almond extract. Add the flour and stir until all is well combined.
With your clean fingers, press the dough into the bottom and up the sides a little, into a 9 inch spring form pan. Cover and chill the pan for about 30 minutes.
Preheat the oven to 350F and remove the pan from the fridge. Prick the crust with the tines of a fork and then bake for 20 minutes. Set aside while you make the filling.
For the tart:
8 ounces softened cream cheese
1/3 plus 1/4 cup granulated sugar
1 extra large egg
2 tsp pure almond extract, divided
1/2 tsp pure vanilla extract
4 medium Fuyu persimmons
2 heaping tablespoons sliced almonds
With an electric mixer, cream the cream cheese, egg, 1/3 cup sugar, vanilla extract and one teaspoon almond extract until creamy.
Peel one persimmon and puree it in a mini food processor or blender. Stir the puree into the cream cheese mixture.
Peel the remaining 3 persimmons and slice them as you would for apple pie.
Mix the 1/4 cup sugar with the remaining teaspoon of almond extract and then toss the sliced persimmons, sugar mixture and sliced almonds together.
Pour the cream cheese mixture into the tart shell and top with the sugared persimmon slices.
Bake in a preheated 350F oven for 35 to 40 minutes or until the cream cheese mixture is set. Cool and serve at room temperature.