Persimmon Tarts
the power of
Ingredients
Tart Dough:
• 1¼ cups all-purpose flour
• ¼ cup finely ground almonds
• ½ cup powdered sugar
• ¼ tsp salt
• 5 ounces unsalted butter, cold
• 1 egg yolk
For the filling:
• 2½ ounces unsalted butter
• 2/3 cup powdered sugar
• 1 egg
• 2/3 cup finely ground almonds
• 1 tablespoon flour
• Pinch salt
• 3–4 drops Lemon essential oil
The tasty array of orange-colored fruits and vegetables contain
an abundance of antioxidants, vitamins, fiber, and phytonutrients
that are good for your skin, eyes, and heart.
Directions
Beta-carotene: The best-known nutrient in orange foods is beta carotene, a powerful antioxidant
that gives sunny fruits and vegetables their brilliant color. Experts say beta-carotene is not only
good for eye health, it can also delay cognitive aging and protect skin from sun damage.
2. A
dd cold cubed butter and pulse until mixture is in small
pea-sized pieces.
To make the tarts:
To assemble the tarts:
1. P lace finely ground almonds, flour, sugar, and salt in food
processor, and pulse until well-blended.
1. C ombine butter and powdered sugar in bowl of food processor and process until smooth. Add egg, almond, flour,
salt, and Lemon Essential oil, and blend in long pulses
until well-combined.
2. Scoop two big spoonfuls of almond mixture into bottom of
each pre-baked tart shell and spread in an even layer.
3. A
dd egg yolk and pulse in long 5-second bursts until
dough begins clumping together.
Vitamin A: Beta carotene is a precursor for vitamin A, which is commonly referred to as retinal, retinol, and retonoic acid. Vitamin A is important for night vision, as an antioxidant that can neutralize
the damaging free radicals in the body, and as a crucial part of the health of your immune system.
4. Take dough out of food processor and knead lightly to
incorporate any extra flour.
Vitamin C: Orange foods are full of vitamin C, an antioxidant that boosts the immune system,
protects against cardiovascular disease, and helps rebuild collagen in the skin.
Get your fill of orange fruits and vegetables in these delicious recipes.
Carrot salad with yogurt and Coriander
Ingredients
Directions:
• 1 cup walnut halves
• 1 tablespoon grapeseed oil
• 2 teaspoons sugar
•K
osher salt and freshly ground black pepper
•½
cup Greek yogurt
• 2 tablespoons Sherry vinegar
• 1 teaspoon honey
• 1 drop Coriander essential oil
• 1 pound small carrots, assorted colors
if desired, scrubbed, very thinly sliced
lengthwise on a mandoline
• 6 medium radishes, cut into thin wedges
• 2 scallions, thinly sliced on a sharp diagonal
1. Preheat oven to 375 degrees Fahrenheit.
Toss walnuts and oil on rimmed baking
sheet. Bake until walnuts are lightly
toasted and fragrant, 6–8 minutes.
Immediately sprinkle with sugar and
season and toss to coat.
2. Whisk yogurt, vinegar, honey, and Coriander essential oil in small bowl. Season
with salt and pepper. Cover and chill.
3. Place carrots in colander set in bowl of
ice water. Let sit until carrots start to
curl, about 2 minutes. Lift colander from
water and drain carrots; pat dry.
4. Combine carrots, radishes, scallions, and
dressing in large bowl and toss to coat;
sprinkle with walnuts.
• 10 Fuyu persimmons
• ¼ cup honey
• Pomegranate arils, optional
3. Bake tarts at 375 degrees Fahrenheit for 12–15 minutes
until filling just starts to set.
5. Press dough in an even layer along bottom and sides of
greased 6-inch tart pans. Freeze shells for 15 minutes.
4. U
se mandolin to slice persimmons into paper-thin slices.
Arrange in rosette shape in tart shells, pressing down
slightly to embed them into filling layer.
6. S pray tops of tart dough with nonstick spray, then press
a sheet of foil onto each shell, shiny side down. Fill foils
with dry beans, rice, or pie weights.
5. Lower oven temperature to 350 degrees Fahrenheit,
and bake tarts for 10–15 minutes, until filling is set and
persimmon slices are.
7. Bake tart shells at 375 degrees Fahrenheit for 15 minutes. Allow tarts to cool before adding filling.
6. D
rizzle each tart with honey and top with pomegranate
arils.
curried butternut
squash soup
Ingredients
• 2 tablespoons coconut oil
• 2 pounds’ butternut squash, peeled, seeded, and cut
into small ½-inch pieces
• 1 medium yellow onion, chopped
• 4 garlic cloves, pressed or chopped
• 2–3 tablespoons Thai red curry paste
• 2–3 drops Coriander essential oil
• 1 teaspoon ground cumin
• ¼ teaspoon sea salt
teaspoon red pepper flakes
• 1 tablespoon fresh lime juice
• 4 cups vegetable broth
• 1 cup full fat coconut milk
Directions
peach caprese
with wild orange, honey, balsamic redution
1. H
eat oil in large pot over medium heat. Once oil
is heated, add squash, onion, garlic, curry paste,
Coriander essential oil, cumin, salt, and red pepper
flakes to skillet. Stir to combine.
2. C ook, stirring occasionally, until onion is translucent.
Ingredients
Directions
2–3 ripe peaches, sliced
4 ounces fresh mozzarella, sliced
¼ cup balsamic vinegar
1 tablespoon honey
3 drops Wild Orange essential oil
Fresh basil, for garnish
1. In small saucepan over medium heat,
whisk together balsamic vinegar,
honey, and Wild Orange essential oil
until combined.
2. B
ring mixture to a boil. Decrease
heat to low and simmer, stirring
occasionally, until mixture is reduced
by about half.
3. Carefully stack peaches and mozzarella. Lightly drizzle with balsamic
reduction and garnish with basil.
24 / FALL 2016 LIVING MAGAZINE
3. A
dd vegetable broth. Bring mixture to boil, reduce
heat, and simmer until squash is soft.
4. Remove from heat and let cool. Working in batches,
transfer contents from pan to blender. Securely
fasten the lid and purée mixture until smooth.
5. Transfer puréed soup to serving bowl and repeat
until contents are smooth.
6. Stir lime juice and coconut milk into blended soup
and serve.
doterra.com / 25