the festive flavors of fall have finally arrived. with that in mind, we recently partnered with food blog the Feed Feed to create a delicious dessert inspired by the pink persimmon fragrance in our limited edition Rebecca Atwood collection. the persimmon notes in the scent are paired with plum + fig, which are the star ingredients in this frangipane tart. follow the steps to enjoy this awesome autumn dessert.


what you’ll need:

  • 1 1/4 cup dark rye flour
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon star anise
  • 3/4 stick cold unsalted butter, cut into 1/2-inch pieces
  • 2 large egg yolks
  • 1 teaspoon vanilla
  • 1 1/2 teaspoons water

what to do:

preheat oven to 375°F with rack in middle position.

pulse flour, sugar, cinnamon, star anise powder and salt in a food processor until combined. add butter and pulse until mixture resembles coarse meal with some small butter lumps. add egg yolks, vanilla, and water and pulse just until incorporated and dough begins to form large clumps.

turn dough out onto a work surface and massage the dough with the heel of your hand. form into a ball then flatten the ball into a disc.

put dough in tart pan and pat it evenly with well-floured fingers into the bottom of the pan and up the sides so it extends about 1/4 inch above rim. chill in the fridge for 30 minutes.

lightly prick tart shell all over with a fork, then line with parchment paper and fill with pie weights. bake shell until golden around edge, about 15 minutes. carefully remove the parchment paper and weights and bake until shell is golden all over, about 15 minutes more. cool shell completely.


what you’ll need:

  • 6 firm plums
  • 10-12 figs
  • 8 oz almond paste
  • 1/2 stick unsalted butter, softened
  • 3 tablespoons sugar
  • 1/2 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 3 tablespoons all purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon star anise
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 2 tablespoons turbinado sugar

what to do:

using an electric mixer at medium-high speed beat together almond paste, butter, sugar, and almond and vanilla extract in a bowl until creamy, about 3 minutes. reduce speed to low and add eggs, 1 at a time, beating well after each addition. add the flour/salt/spices mixture.

halve the plums, discard the pits, then cut into ¼ inch slices. then slice the figs into ¼ inch slices.

spread frangipane filling evenly in tart shell. layer the plums and figs in concentric circles over the filling, being careful not to push too far into it. start with the plums as the outer circle, then make the figs the second circle and keep alternating till you reach the center. sprinkle with turbinado sugar.

bake tart until frangipane is puffed and golden and edges of plums are golden brown, about 1 hour.


what you’ll need:

  • 1/3 cup plum preserve (use apricot preserve if you don’t have plum)
  • 2 tablespoons water
  • 1 tablespoon almond liqueur, like Disaronno Amaretto
  • 2 tablespoons of powdered sugar (for decoration)
  • 1 cup heavy whipping cream
  • 3-4 tablespoons of powdered sugar

what to do:

heat plum preserve and water in a saucepan over moderately high heat, stirring until preserve is melted. remove from heat and force through a fine-mesh sieve into a small bowl, discarding solids. stir in almond liqueur.

brush top of hot tart generously with glaze and cool in pan on rack 15 minutes. remove side of pan and cool tart completely, about 2 hours. with a fine sieve, sprinkle powdered sugar on the top to finish.

add the heavy whipping cream into a mixing bowl, and whip it on high speed for a minute. add in the powdered sugar and whip again till it forms firm peaks when the whip handle is inverted.

serve a slice of tart with a dollop of whipping cream and savor those fabulous fall flavors


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