{"id":42584,"date":"2017-01-13T14:03:23","date_gmt":"2017-01-13T19:03:23","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=42584"},"modified":"2017-01-13T14:03:23","modified_gmt":"2017-01-13T19:03:23","slug":"persimmon-almond-tart%e6%9f%bf%e3%82%a2%e3%83%bc%e3%83%a2%e3%83%b3%e3%83%89%e3%82%bf%e3%83%ab%e3%83%88","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=42584&lang=en","title":{"rendered":"Persimmon Almond Tart<br>\u67ff\u30a2\u30fc\u30e2\u30f3\u30c9\u30bf\u30eb\u30c8"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42585 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/01\/21.jpg\" alt=\"21\" width=\"510\" height=\"717\" \/><\/p>\n<p>I made these persimmon almond tarts a few months ago.<\/p>\n<p>For some reason it didn&#8217;t make it to the blog.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42586 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/01\/24-1.jpg\" alt=\"24\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/01\/24-1.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/01\/24-1-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42587 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/01\/23.jpg\" alt=\"23\" width=\"510\" height=\"717\" \/><\/p>\n<p>This type of almond tarts are typically made with pears, but persimmon gives them the great vibrant color.<\/p>\n<p>The persimmon was cooked and marinated in syrup overnight before placed on the almond filling.<\/p>\n<p>I&#8217;m currently down with a cold&#8230;<\/p>\n<p>But my appetite is apparently not affected, and I wish I could have these tarts right now&#8230;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42588 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/01\/20-2.jpg\" alt=\"20\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/01\/20-2.jpg 546w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/01\/20-2-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I made these persimmon almond tarts a few months ago. For some reason it didn&#8217;t make it to the blog. This type of almond tarts are typically made with pears, but persimmon gives them the great vibrant color. The persimmon was cooked and marinated in syrup overnight before placed on the almond filling. I&#8217;m currently [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-42584","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42584","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=42584"}],"version-history":[{"count":1,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42584\/revisions"}],"predecessor-version":[{"id":42589,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42584\/revisions\/42589"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=42584"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=42584"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=42584"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}