Persimmon Galette

This Persimmon Galette is an easy yet stunning fall dessert! A buttery, flaky crust is filled with sweetened Fuyu persimmons, baked until golden and crisp, and finished with a drizzle of honey syrup. Serve with vanilla ice cream for ultimate indulgence!

Course Dessert

Cuisine American

Keyword persimmon galette

Prep Time 25

Cook Time 50

Chilling time 10

Total Time 1 25

Servings Servings

Calories 163kcal

Author Maria Doss

Ingredients

1 (single crust) Homemade Pie Crust (linked to our pie crust recipe)
1 ½ lbs Fuyu Persimmons (4 to 5 large)
⅓ cup sugar (plus more for topping)
2 tablespoons lemon juice
2 teaspoons vanilla extract
2 teaspoons cornstarch
¼ teaspoon salt
1 tablespoon milk
2 tablespoons honey
vanilla icecream for serving

Instructions

Prep. Line a large rimmed baking sheet with parchment paper. Remove the pie crust from the fridge to soften slightly while you prepare the filling.
Prepare fruit. Peel and slice the persimmons into ¼-inch thick slices. Add to a bowl, then add the ⅓ cup sugar, 2 tablespoon lemon juice, 2 teaspoon vanilla, 2 teaspoon cornstarch and ¼ teaspoon salt. Mix until evenly combined.
👉 Choose ripe Fuyu persimmons that feel tender but still firm when gently pressed. Avoid fruit that is too firm or overly soft, as both can affect the texture of the finished recipe.
Prepare crust. Roll out the prepared dough into a 13-inch circle on a lightly floured counter, then transfer it to the prepared pan.
Assemble. Using a slotted spoon, lift the persimmons from the bowl, letting the excess juice drain, and arrange them in the center of the dough, leaving a 2-inch border around the edge. Save the juices for later use.
Gently fold one edge of the dough up over the persimmons, about 2 inches at a time. Continue around the galette, overlapping the dough every couple of inches. Lightly pinch the pleats to secure, but avoid pressing the dough into the fruit.
Chill. Transfer the sheet pan to the fridge and chill while you preheat the oven. Adjust the oven rack to the lower-middle position and preheat the oven to 375°F.
Bake. Once preheated, mix 1 tablespoon of milk with 1 tablespoon of the saved persimmon juice in a small bowl. Brush the mixture over the folded edges of the crust, then sprinkle with some white sugar. Dab any remaining persimmon juice over the persimmons.
Bake until the crust is deep golden brown and the fruit is bubbling, 45 minutes to 55 minutes. Transfer the baking pan onto a wire rack to cool.
Finish. While the galette cools, combine 2 tablespoon honey and 2 teaspoon water in a small glass bowl. Microwave for 10 to 20 seconds or until bubbling. Brush over persimmons and the crust. Cool completely. Cut into wedges and serve with vanilla ice cream or whipped cream!

Notes

Line the baking sheet with parchment paper for easy clean up.

Avoid dark-colored pans which may brown the bottom too much.

Choose ripe Fuyu persimmons that are tender but not overly soft. Avoid ones that are too firm, as well.

Nutrition