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.
Ingredients
Scale
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)
Instructions
- Prepare baking sheet: Line a large rimmed baking sheet with parchment paper to prevent the galette from sticking during baking.
- Soften pie crust: Remove the homemade pie crust from the refrigerator to allow it to soften slightly, making it easier to roll out.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
