Persimmon Galette with Mango Dark Rum Glaze
Take advantage of winter's best fruit by making this Persimmon Galette with Mango Rum Glaze before they are out of season.
I love persimmons and they are so versatile. You can use them in baked goods, salads, cocktails and smoothies. I always get a few pounds as soon as I see them in stores to make recipes with all during late fall and winter. This galette is a great way to use persimmons in a fancy looking yet pretty easy to make dessert.
One of the things I love about the blogging and social media world is the friends I make online. One of my twitter friends, Kenny, sent me a box of these gorgeous persimmons from his trees in Palo Alto, Ca. I wasn't 100% sure if he was going to send them but lo and behold a 10lb box of these gorgeous orange gems showed up. I love persimmons.
They are my favorite winter fruit. There are many varieties of persimmon, Fuyu and Hachiya being the most popular. The ones Kenny sent me are Fuyu. They are squat, firmer persimmon that can be eaten like an apple or used in baked goods. Hachiya are more heart shaped with a pointed end and need to be super soft, almost overripe before being eaten.
What is a galette?
A galette is a French pastry that is similar to pie but is made without a pie pan. It is easier to make, since it is a free form pie. No need to get perfectly crimped edges. All you need is a good pie crust, I love using the Old Fashioned Flaky Pie crust from Serious Eats, and fruit. I also added in a layer of almond frangipane cream. It is an almond based cream. So good with the persimmons.
To make the persimmon galette:
- Make your galette dough and roll out thin to around a 14 inch circle (35 cm) then chill ( 2 hours up to overnight)
- score a 10 inch circle in the middle of the rolled out discs
- spread frangipane cream in the middle
- Layer peeled and cut persimmons in any way you like. I like do do even circles starting with the outside edges if I use thin wedges or thin circles of persimmon layered around each other
- Slice the edges every 2- 3 inches close to the filling, then fold over the top covering the edges of the fruit
- Brush the persimmon with the mango rum glaze
Easy as pie. Actually, easier.
Fuyu persimmons are the more firm persimmons when eaten. Hachiyas need to be almost overripe or else they leave a tart almost astringent like taste in your mouth.
Hachiyas are best frozen then thawed before eating or using in recipes. They have a pudding like consistency to them when ready to eat. I made a cocktail with them recently that I will be sharing soon.
Fuyus are better for baking since they hold their shape well and sweeten when baked. They are a pretty mild fruit that are complimented well with a variety of flavors. Such as mango. And rum.
I love how crispy and flaky the galette crust came out. I used tips from Serious Eats from Stella's Free-Form Peach Pie with rolling and chilling to achieve the level of buttery, flaky goodness that her pie has.
This persimmon galette is amazing on its own
A few notes about this persimmon galette with mango dark rum glaze recipe first:
- You can make the dough ahead of time and chill in disks wrapped in plastic then placed in a resealable bag. Roll out and chill the day of making the galettes.
- If you don't wan't to use mango jam, apricot would work well
- If you don't want to use rum, substitute with a little vanilla extract
- These galettes freeze well. Wrap in plastic then keep in a resealable bag or air tight container. Thaw then reheat in a hot oven to crisp up the crust.
Persimmon Galette with Mango Dark Rum Glaze
For the Galette
- Serious Eats Old Fashioned Flaky Pie Crust recipe linked in post or any double pie crust recipe.
- 3-4 cups peeled and sliced Fuyu Persimmons. Sliced into either ¼” thick rounds or wedges.
- 1 teaspoon sea salt
- ½ cup raw sugar 100 g
- 1 cup 114 G Almond flour
- ½ cup sugar 100 g
- 3 tablespoon all purpose flour 23g
- ½ teaspoon salt
- 1 teaspoon vanilla
- 4 tablespoon butter 56.5 g
- 2 large eggs
Mango Rum Glaze
- 6 tablespoon mango jam* 120g
- 3 tablespoon maple syrup 60g
- 6 tablespoon butter 84g
- 2 tablespoon orange juice
- 2-3 tablespoon dark rum I use Koloa Dark Rum
- 1 large egg
- 1 tablespoon heavy cream
- 1. Make the pie crust. Separate dough into two thick disks, wrap in plastic wrap and keep chilled until ready to use, minimum 2 hours up to 24 hours. ( Stella Park's Old Fashioned Flaky Pie Dough Recipe Here)
- 2. Roll one of the dough disks on top of one of the pieces of parchment to 14 inches round. Place on baking sheet and chill again for 2 hours. Repeat with other dough. I usually set one sheet pan in fridge, or freezer, and place the dough rounds on top of each other with the parchment separating them so they are easy to separate, and chill at the same time. You can use an extra sheet of parchment as well to ensure they don’t stick. If freezing only chill for 45 minutes to an hour. You don’t want it rock hard.
- 3. Make the Frangipane cream while the prepared dough disks are chilling. In a bowl of a stand mixer, or a large bowl using a hand mixer, combine all the ingredients until smooth and creamy. Set aside.
- 4. Mix the glaze ingredients together. If the jam is cold, heat slightly in the microwave then mix glaze together
- 5. Whisk the egg and heavy cream together in a small bowl. Set aside.
- 6. Preheat oven to 400 Deg. F. Adjust oven rack to middle position. Set out one of the dough disks on parchment to prepare to fill. Keep other chilled until ready to fill.
- 7. Score a 10 inch circle inside the dough disk. Fill with half of the frangipane cream, spreading evenly to edge of 10 inch circle. Layer persimmon over the cream in any pattern you like. I like to do circles from the outside in, layering like a fallen domino pattern. Sprinkle with 1 tablespoon of sugar in the raw and one half teaspoon of salt. Cut the edges of the exposed dough, about 5 inches apart. Gently fold the dough segments over the persimmons, overlapping the segments slightly. Transfer to baking sheet. Brush folded over edges with egg wash (including under where they overlap each other) and sprinkle generously with raw sugar. Brush on ¼ of the glaze. Bake for 20 min, Brush with ¼ more glaze and bake another 15 minutes until edges are golden brown and the center is bubbling. Repeat with second galette if you only have one oven. If you have double ovens you can bake at the same time.
- 8. Let cool to 5 or so minutes before serving. Serve with a generous scoop of vanilla ice cream.