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