Take advantage of winter’s best fruit by making this Persimmon Galette with Mango Rum Glaze before they are out of season.
This is how far behind I am with my blog. I made this persimmon galette last year. That’s right. Last year. 2016. I am just now getting around to blogging it. I really shouldn’t have kept you all waiting this long. One of the best pastries I have ever made.
But life gets busy sometimes and I also sort of maybe perhaps misplaced my notebook with the recipe in it and only just found it. Maybe. My husband’s co-workers ask him when I am going to make it again since he brought them in with him to share and they loved it.
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.
After eating a few straight out of the box like apples, I realized that 10 pounds of persimmon is A LOT and I was thinking about what exactly to do with them. I love them sliced in salads, in smoothies and cocktails even.
They make really good butter, think apple butter, and baked into breads and muffins. I was thinking about making a pie or a crisp, but I had already done both. I love galettes, a free form pie, no fussing with blind baking in a pie pan or anything like that. So that is what I decided on.
I had recently made a pie with Stella Park’s ( of Serious Eats) recipe for old fashioned flaky pie dough. It had given me a lot more confidence with pie making since her recipe is fool-proof. I am a cake person more than a pie person, but Stella’s recipe is fool-proof and available all the time to answer baking questions. At least it seems like she is. And always so nice about answering, even what seems like the stupidest of baking questions for us pie newbies.
I had such great success with my coconut cream pie with her recipe I went with it for this persimmon galette.
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
And also amazing served with ice cream.
For the Galette
- Stella Park’s Old-Fashioned Flaky Pie Dough from Serious Eats or any double pie crust recipe.
- 3-4 cups peeled and sliced Fuyu Persimmons. Sliced into either 1/4” thick rounds or wedges.
- 1 tsp sea salt
- 1/2 C raw sugar
- 1 C (114 G) Almond flour
- 1/2 C sugar
- 3 Tbsp all purpose flour
- 1/2 tsp salt
- 1 tsp vanilla
- 4 Tbsp butter
- 2 large eggs
Mango Rum Glaze
- 6 Tbsp mango jam
- 3Tbsp maple syrup
- 6 Tbsp butter
- 2 Tbsp orange juice
- 2-3 Tbsp dark rum ( I use Koloa Dark Rum)
- 1 egg
- 1 Tbsp 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 1/4 of the glaze. Bake for 20 min, Brush with 1/4 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.
Amount Per Serving: Calories: 0 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Fiber: 0g Sugar: 0g Protein: 0g