Persimmon Galette Recipe

Introduction

This Persimmon Galette is a rustic and elegant dessert that highlights the sweet, honeyed flavor of ripe Fuyu persimmons. With a flaky homemade crust wrapped around juicy spiced fruit, it’s a simple yet impressive treat perfect for autumn gatherings or cozy nights at home.

Ingredients

• 1 (single crust) Homemade Pie Crust
• 1 1/2 lbs Fuyu Persimmons (4 to 5 large)
• 1/3 cup Sugar (plus more for topping)
• 2 tablespoons Lemon juice
• 2 teaspoons Vanilla extract
• 2 teaspoons Cornstarch
• 1/4 teaspoon Salt
• 1 tablespoon Milk
• 2 tablespoons Honey
• Vanilla ice cream (for serving)

Instructions

1. Step 1: Line a large rimmed baking sheet with parchment paper and set aside.
2. Step 2: Remove the pie crust from the refrigerator to soften slightly while you prepare the filling.
3. Step 3: Peel and slice the persimmons into 1/4-inch thick slices. Place them in a bowl and add sugar, lemon juice, vanilla extract, cornstarch, and salt. Mix gently until the ingredients are evenly combined.
4. Step 4: On a lightly floured surface, roll out the dough into a 13-inch circle. Transfer it carefully onto the prepared baking sheet.
5. Step 5: Using a slotted spoon, lift the persimmon slices from the bowl, allowing excess juice to drain back into the bowl. Arrange the slices in the center of the dough, leaving a 2-inch border around the edges. Reserve the juices for later.
6. Step 6: Fold the edges of the dough over the fruit, pleating gently about 2 inches at a time around the galette. Lightly pinch the folds to secure the dough, but avoid pressing it into the fruit filling.
7. Step 7: Chill the galette in the refrigerator while you preheat the oven to 375°F (190°C), positioning the oven rack in the lower-middle to middle section.
8. Step 8: Mix 1 tablespoon of milk with 1 tablespoon of the reserved persimmon juice. Brush this mixture over the folded dough edges, then sprinkle with sugar. Brush any remaining persimmon juices over the fruit filling.
9. Step 9: Bake for 45 to 55 minutes until the crust is deep golden brown and the fruit is bubbling. Remove from the oven and transfer the galette to a wire rack to cool.
10. Step 10: While the galette cools, combine honey and 2 teaspoons of water in a small bowl. Microwave for 10 to 20 seconds until bubbling, then brush the honey glaze over the persimmons and crust. Allow to cool completely before slicing into wedges.
11. Step 11: Serve warm or at room temperature with vanilla ice cream if desired.

Tips & Variations

• Use ripe but firm Fuyu persimmons for the best texture; avoid overly soft fruit that can become mushy.
• For extra flavor, add a pinch of cinnamon or ground ginger to the persimmon filling.
• If you prefer a sweeter crust edge, sprinkle coarse sugar after brushing with the milk and persimmon juice mixture.
• Swap honey for maple syrup in the glaze for a different flavor profile.
• Store-bought pie crust can be used to save time without compromising taste.

Storage

Store leftover persimmon galette in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. Reheat slices gently in a low oven or microwave before serving to restore crispness. The galette is best enjoyed within a day or two for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different variety of persimmons?

Yes, while Fuyu persimmons are ideal due to their firm texture, you can use other varieties like Hachiya if they are fully ripe and soft, but expect a softer filling.

Can I prepare this galette in advance?

You can assemble the galette a few hours ahead and keep it chilled until ready to bake. After baking, store leftovers as mentioned, but for best texture, bake just before serving whenever possible.

Persimmon Galette Recipe

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★★★★★

4.7 from 97 reviews

• Author: Naomi
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x

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Description

This Persimmon Galette is a rustic, free-form tart showcasing the natural sweetness of Fuyu persimmons, combined with a hint of vanilla and a crisp, flaky homemade pie crust. Perfectly baked to a golden brown finish and served with a drizzle of honey and vanilla ice cream, it makes a delightful fall dessert that’s both elegant and easy to prepare.

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Ingredients

Scale 1x2x3x

Pie Crust

• 1 (single crust) Homemade Pie Crust

Filling

• 1 1/2 lbs Fuyu Persimmons (4 to 5 large)
• 1/3 cup Sugar (plus more for topping)
• 2 tablespoons Lemon juice
• 2 teaspoons Vanilla extract
• 2 teaspoons Cornstarch
• 1/4 teaspoon Salt

Topping and Finishing

• 1 tablespoon Milk
• 2 tablespoons Honey
• Vanilla ice cream (for serving)

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Instructions

1. Prepare baking sheet: Line a large rimmed baking sheet with parchment paper to prevent the galette from sticking during baking.
2. Soften pie crust: Remove the homemade pie crust from the refrigerator to allow it to soften slightly, making it easier to roll out.
3. Prepare persimmons: Peel and slice the Fuyu persimmons into 1/4-inch thick slices. Place them in a bowl and add sugar, lemon juice, vanilla extract, cornstarch, and salt. Mix gently but thoroughly to evenly combine the ingredients.
4. Roll out dough: On a lightly floured counter, roll the pie crust dough into a 13-inch circle. Carefully transfer the dough to the prepared baking sheet.
5. Assemble galette: Using a slotted spoon, lift the persimmons from the mixture, allowing excess juice to drain back into the bowl. Arrange the persimmon slices in the center of the dough, leaving a 2-inch border around the edges. Reserve the juices for later use.
6. Fold dough edges: Gently fold the edges of the dough inward over the persimmons in about 2-inch sections, creating pleats as you go. Lightly pinch the pleats to secure them, but avoid pressing the dough into the fruit to prevent sogginess.
7. Chill galette: Transfer the baking sheet with the galette to the refrigerator to chill while you preheat the oven. This helps maintain the crust’s flakiness during baking.
8. Preheat oven and glaze crust: Preheat the oven to 375°F, positioning the rack in the lower-middle position. Mix 1 tablespoon of milk with 1 tablespoon of the reserved persimmon juice, then brush this mixture over the folded dough edges. Sprinkle the edges with sugar and brush any remaining juices over the fruit filling.
9. Bake the galette: Bake the galette for 45 to 55 minutes, or until the crust is a deep golden brown and the fruit is bubbling. Once done, transfer the baking sheet to a wire rack to cool.
10. Finish with honey glaze: While the galette cools, combine the honey with 2 teaspoons of water in a small microwave-safe bowl. Microwave for 10 to 20 seconds until bubbling, then brush the honey glaze over the persimmons and crust to add shine and sweetness. Cool the galette completely before slicing.
11. Serve: Cut the galette into wedges and serve with vanilla ice cream for a delicious contrast of warm fruit and cold creaminess.

Notes

• Use Fuyu persimmons as they hold their shape well when baked.
• If you prefer a sweeter galette, you can increase the sugar slightly in the filling.
• Be careful not to press the folded dough too firmly to avoid soggy edges.
• The honey glaze adds a beautiful shine and extra flavor—do not skip this step.
• The galette is best enjoyed the same day it is baked, but can be refrigerated and gently reheated before serving.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Persimmon Galette, Rustic Tart, Fall Dessert, Fuyu Persimmon Tart, Homemade Pie Crust, Seasonal Fruit Galette, Easy Baked Dessert