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 our Easy Homemade Whipped Cream for extra indulgence!
Galettes are delightful rustic tarts that take little time and effort to make. They are made with a simple pie crust and any seasonal fruit or vegetable of your choice. This seasonal galette calls for ripe Fuyu persimmons, a quintessential winter fruit.
What better way to warm up in the winter than by firing up the oven and making a Fuyu Persimmon Galette? The warm flavors of the brown sugar, pecans, and Fuyu persimmons meld together inside the flaky tender crust.
The sweet persimmons taste like honey and cinnamon and have an apple-like texture and soft outer skin. The soft fruit and flaky tender crust are a perfect pair.
What are Persimmons?
Fuyu persimmons, also known as Diospyros kaki, are short and squat fruits that are orange in color and grow in the fall and winter months. They are technically berries, and like other berries, are loaded with nutrients, vitamins, and antioxidants.
Persimmons are native to China and Japan and grow on a tree. In Japan, the leaves and the trees on which persimmons grow are used for various applications, from tea to medicinal purposes. Additionally, dried persimmons, called hoshigaki, are associated with longevity and good luck and are used in traditional New Year’s celebrations and decorations.
Persimmons have a sweet honey-like flavor with notes of cinnamon and apricot. They are to be enjoyed while they are crisp, and can be eaten like an apple or sliced to adorn a salad or dessert.
They are many varieties of persimmons including Fuyu persimmons and Hachiya persimmons. Unlike Fuyu persimmons, Hachiya persimmons are astringent and can only be eaten when very ripe and soft. Hachiya persimmons contain soluble tannins, making them extremely bitter and inedible if consumed before ripened. Both persimmon species are delicious and sweet, but Fuyu persimmons are less precarious.
Ingredients to Make Fuyu Persimmon Galette
- Lemon zest - Adds citrus flavor to the crust.
- Chilled butter – Cold butter doesn’t fully incorporate into the flour. The cold butter creates steamy air pockets in the dough, making the pie dough flaky and crispy.
- Fuyu persimmons - Fuyu persimmons are a wintery fruit with a natural honey, cinnamon flavor. Persimmon's meat and skin soften and ripen when baked, and their delicious sweet and warm flavors are released. Whenever possible, I buy organic persimmons.
- Brown sugar - Brown sugar creates a warm, molasses-like flavor and adds moisture to the fruit, making the fruit soft.
- Cinnamon - Cinnamon enhances the natural cinnamon flavors in the persimmon. It adds a warm flavor, like that of a warm apple pie.
- Candied Pecans - A sweet and crunchy topping.
- Whipped Cream - Homemade whipped cream adds a rich creaminess.
How to Make a Galette
If you're a beginner baker, galettes are a great first recipe to try. They do not require a lot of precision and an imperfect galette is rustic and charming.
How to Make Galette Crust
- Make the pie crust - 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. You can also make this by hand by cutting the butter and flour with a pastry cutter, or by pinching the butter with your finger tips until they turn into pea-sized bits. Add water and pulse until the dough comes together and forms a ball.
- Chill pie crust - Place dough onto a clean, flat working surface. Form into a ball, then roll into a disk. Place the dough on a rimmed baking sheet or plate covered with parchment paper. Then place the lined baking sheet or plate and dough in freezer.
How to Make Galette Filling
- Heat oven - Heat oven to 400° F.
- Prepare persimmon slices - In a large mixing bowl, mix persimmon slices, brown sugar, vanilla, and cinnamon. Once mixed, set the large bowl aside for 10 minutes and stir occasionally until the sugar dissolves.
- Roll out dough - 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 inch border around the perimeter of the dough.
- Fold dough and bake - Gently fold the sides of the 2-inch dough perimeter inward and onto the fruit filling. Then, place on the middle rack in the oven and bake for 45 minutes or until the crust is golden brown.
- Cool and serve - Remove from the oven and allow to cool for 10 minutes. Top with candied pecans and slice. Serve with ice cream or whipped cream.
Other Ways to Serve Persimmons
- Enjoy Persimmons as a Snack - Slice the persimmons and enjoy them as a healthy snack.
- Just the Fruit and Ice Cream - Enjoy freshly sliced persimmons with ice cream and caramel for a refreshing dessert.
What Galette Variations Can You Make?
There are an endless variations of galettes, from sweet to savory. Some galette variations include:
- White Peach and Cherry Galette
- Potato, Leek, and Rosemary Galette with Pistachio Crust
- Butternut Squash Crostata with Ricotta
- Mini Strawberry and Blueberry Galette
Fuyu Persimmon Galette requires a few kitchen essentials, all of which can be used for many other common recipes. To make this galette, you will need a knife, cutting board, mixing bowl, like this glass mixing bowl set, rolling pin, and baking sheet.
To explore more kitchen items to make your kitchen complete, head to our Kitchen Essentials Shop.
Use rise but not overly ripe persimmon so they hold their shape when you bake them.
Fuyu Persimmon Galette
- 1 ½ cup all purpose flour
- 1 tbsp granulated sugar
- ½ tsp salt
- 1 tbsp lemon zest
- 1 cup butter frozen and cubed
- ¼ cup ice water
- 3 ripe fuyu persimmons cut into ¼-inch discs
- ¼ cup granulated sugar
- 2 tbsp brown sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ cup candied pecans
- Vanilla bean ice cream or 2-Ingredient Whipped Cream
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.
- 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.
- Wash hands after touching raw eggs
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended