〔Make the tart crust:〕Bring the egg and butter to room temperature. Sift the cake flour.
Put the butter in a bowl and mix with a whisk until creamy. Add the sugar a little at a time while mixing.
Add the salt and mix. Add the beaten egg a little at a time while mixing.
Add the flour and mix with a scraper until it's not floury anymore. Bring it together and wrap with plastic wrap. Chill in the refrigerator for two hours.
Sandwich the dough between sheets of plastic and roll out thinly. Line the tart mold with the dough. Roll the rolling pin over the top of the tart mold to cut off any excess dough.
Poke holes in the bottom of the crust with a fork.
(Make the almond cream) Bring the egg and butter to room temperature. Sift the almond powder.
Put the butter in a bowl and mix with a whisk until creamy. Add the sugar in a little at a time while mixing.
Add the beaten egg a little bit at a time while thoroughly mixing.
Add the rum and mix. Add the almond powder and mix some more.
(Bake the tart) Pour the almond cream into the tart. Level out the surface of the cream.
Remove the peel and seeds from the persimmon and slice thinly. Arrange the slices on the almond cream. Bake in a preheated oven at 180ﾟC for 35～40 minutes.
After it is baked, brush the surface with the jam while the tart is still hot. When it is completely cool, remove the tart from the mold and dust powdered sugar around the edge. Garnish with mint.
Story Behind this Recipe
My parents sent me a ton of persimmons, so I baked this tart.
The pictures in Steps 2 ~ 4 show double the amount of the rcipe. You can store the pastry dough in the freezer, so if you make a double amount of the dough and freeze half, it's convenient. Or you can bake the dough as cookies. Please use soft persimmons. You can use apples or figs instead of persimmons too - they are both delicious.