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1
Make the tart crust:Bring the egg and butter to room temperature.
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2
Sift the cake flour.
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3
Put the butter in a bowl and mix with a whisk until creamy.
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4
Add the sugar a little at a time while mixing.
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5
Add the salt and mix.
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6
Add the beaten egg a little at a time while mixing.
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7
Add the flour and mix with a scraper until it's not floury anymore.
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8
Bring it together and wrap with plastic wrap.
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9
Chill in the refrigerator for two hours.
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10
Sandwich the dough between sheets of plastic and roll out thinly.
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11
Line the tart mold with the dough.
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12
Roll the rolling pin over the top of the tart mold to cut off any excess dough.
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13
Poke holes in the bottom of the crust with a fork.
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14
(Make the almond cream) Bring the egg and butter to room temperature.
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15
Sift the almond powder.
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16
Put the butter in a bowl and mix with a whisk until creamy.
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17
Add the sugar in a little at a time while mixing.
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18
Add the beaten egg a little bit at a time while thoroughly mixing.
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19
Add the rum and mix.
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20
Add the almond powder and mix some more.
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21
(Bake the tart) Pour the almond cream into the tart.
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22
Level out the surface of the cream.
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23
Remove the peel and seeds from the persimmon and slice thinly.
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24
Arrange the slices on the almond cream.
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25
Bake in a preheated oven at 180C for 35~40 minutes.
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26
After it is baked, brush the surface with the jam while the tart is still hot.
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27
When it is completely cool, remove the tart from the mold and dust powdered sugar around the edge.
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28
Garnish with mint.
