Persimmon Tarts
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
Directions To make the tarts :
1 . Place finely ground almonds , flour , sugar , and salt in food processor , and pulse until well-blended .
2 . Add cold cubed butter and pulse until mixture is in small pea-sized pieces .
3 . Add egg yolk and pulse in long 5-second bursts until dough begins clumping together .
4 . Take dough out of food processor and knead lightly to incorporate any extra flour .
5 . Press dough in an even layer along bottom and sides of greased 6-inch tart pans . Freeze shells for 15 minutes .
6 . Spray 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 .
7 . Bake tart shells at 375 degrees Fahrenheit for 15 minutes . Allow tarts to cool before adding filling .
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
• 10 Fuyu persimmons
• ¼ cup honey
• Pomegranate arils , optional
To assemble the tarts :
1 . Combine 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 . Bake tarts at 375 degrees Fahrenheit for 12 – 15 minutes until filling just starts to set .
4 . Use mandolin to slice persimmons into paper-thin slices . Arrange in rosette shape in tart shells , pressing down slightly to embed them into filling layer .
5 . Lower oven temperature to 350 degrees Fahrenheit , and bake tarts for 10 – 15 minutes , until filling is set and persimmon slices are .
6 . Drizzle 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
1 . Heat 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 . Cook , stirring occasionally , until onion is translucent .
3 . Add 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