Persimmon Galette

January 3rd, 2013 filed under User Submitted Recipes

Recipe submitted by Pey-Lih

Persimmon galette is a rustic tart that has amazing color and a perfect sweetness. It’s sure to impress your friends and family.


  • 1 3/4 cups all purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
  • 2 tablespoons (or more) ice water
  • 1 1/2 pounds fuyu persimmons, cut into 1/8-inch-thick slices
  • 3 tablespoons sugar, divided
  • 1 teaspoon finely grated lemon peel
  • 1/4 cup apricot preserves
  • Whole milk


  1. Blend flour and salt. Add butter and blend, until mixture resembles coarse meal.
  2. Add 2 tablespoons ice water and blend just until dough begins to clump together, adding more ice water by teaspoonfuls if dough is dry.
  3. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour.
  4. Roll out dough between sheets of parchment paper to 1/8-inch-thick round. Chill 15 minutes.
  5. Preheat oven to 450°F. Combine persimmon slices, 2 tablespoons sugar, and lemon peel in medium bowl; toss to blend.
  6. Spread preserves over crust, leaving 1 1/2-inch plain border.
  7. Arrange persimmon slices in concentric circles atop preserves, overlapping slightly. Fold crust border up over and brush with milk.
  8. Sprinkle crust edges and persimmon with remaining 1 tablespoon of sugar.
  9. Bake galette 20 minutes. Reduce oven temperature to 375°F and continue baking until crust is golden, about 20 minutes longer.
  10. Let stand at least 10 minutes. Cut into wedges and serve warm or at room temperature with a scoop of French vanilla gelato.

If you enjoyed the recipe for Persimmon Galette, here are more great recipes you should try from Manjula's Kitchen.

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