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Persimmon Galette with Mango Rum Glaze With Mango Dark Rum Glaze www.pineappleandcoconut.com

Persimmon Galette with Mango Dark Rum Glaze

Shanna
Take advantage of one of late fall/winter's best fruit the persimmon and make it into a delicious galette with a mango dark rum glaze. Serve with vanilla ice cream
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Prep Time 1 hour
Cook Time 1 day 30 minutes
Additional Time 20 minutes
Total Time 1 day 1 hour 50 minutes
Servings 12 -20 servings

Ingredients
  

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

Frangipane Cream

  • 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

Egg Wash

  • 1 large egg
  • 1 tablespoon heavy cream

Instructions
 

  • 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.

Notes

Feel free to substitute another jam if you don't care for mango. Apricot would work well
If you don't want to use rum, you can sub with a tablespoon of vanilla extract. Doesn't need to be a 1:1 substitution.
These freeze well after being baked. Wrap well in plastic wrap then in a resealable bag or air tight container. Thaw then reheat in a hot oven for a few min to re-crisp the dough.