Fuyu Persimmon Galette is a delicious, impressive dessert that's half the work of making a pie. This simple winter dessert is made with sweet persimmons, flaky homemade crust, and topped with candied pecans. Serve with ice cream or whipped cream for extra indulgence!
Vanilla bean ice cream or 2-Ingredient Whipped Cream
Instructions
Crust - Food Processor Methor
Add flour, sugar, and salt to food processor. Pulse the flour mixture a couple of times. Add butter and lemon zest, then pulse again until the butter and flour form small chunks. Add water and pulse until the dough comes together and forms a ball.
Place dough onto a clean, flat working surface. Form into a ball, then roll into a disk. Place the dough on a baking sheet or plate covered with parchment paper. Then place the dough and lined baking sheet or plate in freezer.
Crust - By Hand Method
In a large mixing bowl, add the flour, sugar, and salt. Then, whisk the dry ingredients until well mixed. Add the butter to the dry ingredients and toss until the butter is coated with flour. Use your fingers and palms to pinch the butter until it forms pea-sized bits of floury butter. Stir in water. Use your hands to knead the dough until the ingredients are fully incorporated and the dough forms a cohesive ball.
Place dough onto a clean, flat working surface. Form into a ball, then roll into a disk. Place the dough on a baking sheet or plate covered with parchment paper. Then place the dough and lined baking sheet or plate.
Galette
Heat oven to 400° F.
In a large mixing bowl, mix persimmon slices, brown sugar, vanilla, and cinnamon. Set aside for 10 minutes and stir occasionally until the sugar dissolves.
Remove the dough from the freezer and place on a lightly floured surface. Roll dough into a 12-inch wide circle and gently place onto a baking sheet. Arrange the persimmon slices in the center of the dough circle. Leave 2 inches around the perimeter of the dough.
Gently fold the sides of the 2-inch dough perimeter inward and onto the fruit filling. Place on the middle rack in the oven and bake for 45 minutes or until the crust is golden brown.
Remove from the oven and allow to cool for 10 minutes. Top with candied pecans and slice. Serve with ice cream or 2-Ingredient Whipped Cream.
Notes
StorageRefrigerate leftover galette in an air-tight container or cloche for up to 3 days. To reheat leftovers, place in the oven at 350° F for 3-5 minutes.Top TipUse rise but not overly ripe persimmon so they hold their shape when you bake them.