Persimmon Tart - butter

Method

• 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 180C 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.