Persimmon Galette

‘Not-too-sweet’ is the best compliment for a dessert in an Asian household so here’s an easy ‘not-too-sweet’ persimmon galette to impress your family this holiday season!

Persimmons have a delicious honey-like sweetness and silky texture when ripe and the balanced sweetness, tartness, and richness of this dessert really allows the persimmon to shine. While persimmons are wildly popular in East Asian countries, I feel like they are almost like the underdog when it comes to fall and winter fruits in Western culture. I hope that with recipes like this, persimmons will get the limelight they deserve 🙂

There’s something about this persimmon galette that gives it a rustic charm. Unlike regular pies that are more precise and put together, the free-form nature of galettes embraces the beauty of imperfection. It’s perfect when you crave the pleasure of a homemade pie without all the extra fuss.

Why you’ll love this recipe

Now, imagine taking a bite into a delicious flakey crust that is the vessel for the soft, caramelized persimmon complemented by the zing of lemon sugar and a hint of cozy cinnamon. The lemon sugar brightens up the persimmons and adds that extra oomph that it needs.

I’ve taken a shortcut with this recipe and used store-bought pie crust however, you’re welcome to make pie dough from scratch! Aside from the pie crust, all you’ll need is a handful of everyday pantry staples to create this delicious galette.

While this is optional (but highly recommended), the honey ginger syrup adds an extra layer of warm and spicy flavors to accentuate the comfort and coziness of this dessert. Best of all, you can use the leftover honey ginger syrup to make tea and enjoy with the galette! I recommend adding the syrup to hot water and a couple of lemon slices!

How to prepare Persimmon Galette

Step 1: Prepare the lemon sugar

In a small bowl, combine lemon zest and sugar. Using your fingers, rub the lemon zest into the sugar to infuse the citrus oils into the sugar. Set aside for later.

Step 2: Prepare the Honey Ginger Syrup (Optional)

Place the sliced ginger and water into a small pot. Bring to a boil then reduce to the heat to low. Simmer for 15 minutes then strain.

In a small mixing bowl, add honey and the ginger water. Mix until well combined. Set aside for later

*The honey ginger syrup can be substituted with simple syrup. To make simple syrup, combine equal parts sugar and water in a pot and simmer for 5 minutes. You can also skip this completely.

Step 3: Preheat oven & prepare persimmons

Preheat the oven to 450F (205C).

Start by peeling the persimmon. Using a mandolin, carefully slice the persimmon into thin slices. Be careful here – the persimmon can get slippery.

Step 4: Assemble the galette

Place the pie dough on a lined baking tray. Arrange the persimmon in the center of the pie dough. I recommend starting from the center and then working your way outwards.

Once the persimmon has been layered onto the pie dough, sprinkle lemon sugar, cinnamon, and cubed butter on top.

Fold the edges of the pie dough over in sections so it covers the outer layer of the persimmon.

Step 5: Brush with egg wash & sprinkle with sugar

In a small bowl, crack an egg and whisk until homogenized. Brush the edges of the pie dough with the egg wash. Sprinkle raw turbinado sugar on top of the pie dough.

Step 6: Bake

Bake for 40 to 45 minutes or until the crust is golden brown and the persimmon has softened.

Step 7: Brush with honey ginger syrup & serve

Brush the crust with the honey ginger syrup, if using.

Allow the galette to rest and cool for 30 minutes. Dust powdered sugar on top before serving and enjoy!

Persimmon Galette

Servings 1 galette
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 1 pie dough
  • 2-3 fuyu persimmon not too soft
  • 1/2 tsp cinnamon
  • 2 tbsp unsalted butter cut into 1/2-inch cubes
  • 1 egg
  • 2 tbsp raw turbinado sugar
  • powdered sugar for dusting

Lemon Sugar

  • 1 tbsp lemon zest
  • 2 tbsp sugar white sugar or cane sugar

Honey Ginger Syrup (Optional)

  • 1/4 cup sliced fresh ginger
  • 1/2 cup water
  • 1/2 cup honey

Instructions

Lemon Sugar

  • In a small bowl, combine lemon zest and sugar. Using your fingers, rub the lemon zest into the sugar to infuse the citrus oils into the sugar. Set aside for later.

Honey Ginger Syrup (Optional)

  • Place the sliced ginger and water into a small pot. Bring to a boil then reduce to the heat to low. Simmer for 15 minutes then strain.
  • In a small mixing bowl, add honey and the ginger water. Mix until well combined. Set aside for later
  • *The honey ginger syrup can be substituted with simple syrup. To make simple syrup, combine equal parts sugar and water in a pot and simmer for 5 minutes. You can also skip this completely.

Persimmon Galette

  • Preheat the oven to 450F (205C).
  • Start by peeling the persimmon. Using a mandolin, carefully slice the persimmon into thin slices. Be careful here – the persimmon can get slippery.
  • Place the pie dough on a lined baking tray. Arrange the persimmon in the center of the pie dough. I recommend starting from the center and then working your way outwards.
  • Once the persimmon has been layered onto the pie dough, sprinkle lemon sugar, cinnamon, and cubed butter on top.
  • Fold the edges of the pie dough over in sections so it covers the outer layer of the persimmon.
  • In a small bowl, crack an egg and whisk until homogenized. Brush the edges of the pie dough with the egg wash. Sprinkle raw turbinado sugar on top of the pie dough.
  • Bake for 40 to 45 minutes or until the crust is golden brown and the persimmon has softened. Brush the crust with the honey ginger syrup, if using.
  • Allow the galette to rest and cool for 30 minutes. Dust powdered sugar on top before serving and enjoy!
Course: Dessert
Cuisine: Fusion

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