Persimmon Almond Galette

missing this fall flavor

I made this persimmon almond galette for Thanksgiving last year that I just threw together and got a few requests for the recipe (just two… but that’s still enough! haha). So here it finally is! Have you ever had persimmons? They’re such a delicious fruit! The only problem is that just like figs, they are only available for a small portion of time during the year.

My family used to have a persimmon tree. I’m sad though because, though I did like persimmons, I didn’t love them as much as I do now. I just imagine the great feeling of having a bountiful yearly harvest available. Luckily, I have a friend who has a persimmon tree and their family usually gives my family a batch of delicious persimmons. Thank you friends!! :3

Ingredients
makes TWO galettes

2 pie doughs
4 persimmons, peeled and cut into slices
Jam of choice
Egg wash
Turbinado sugar
Frangipane (Almond Cream)
12 tablespoons (170 grams) unsalted butter, room temperature
200 grams (1 cup) granulated sugar
1/2 teaspoon salt
192 grams (2 cups) almond flour, sifted
46 grams (6 tablespoons) all-purpose flour
2 eggs, room temperature
1 teaspoon almond extract
3 teaspoons rum

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Directions

1. Preheat your oven to 400 degrees F.

2. Frangipane
   -Whisk and loosen 12 tbs unsalted butter in a bowl. Then add 200 g sugar and whisk until pale and fluffy. Add 1/2 tsp salt, 192 g almond flour, 46 g flour, 2 eggs, 1 tsp almond extract, and 3 tsp rum to the bowl. Mix until combined and smooth. Set aside.

3. Flour your surface and roll out your pie doughs to ~12-inch circles. They don’t need to be exact or even circle shaped.

4. Spoon a dollop of jam on top of each rolled-out dough and spread out an even layer leaving space untouched on the outer rim. I like to use either fig or strawberry jam.

5. Evenly divide and add all of the frangipane on top of the jam layer and spread the frangipane out. Be sure to keep the frangipane from spreading all the way to the edges.

6. Add your slices of persimmons on top in a nice even layer. I used around 2 persimmons for each galette.

7. Fold the dough over at the edges and over the persimmon slices. Brush the pie dough with some egg wash and sprinkle liberally with a coarse sugar like turbinado and demerara. I also sprinkle some sugar on top of the exposed persimmons. You can also add a few small cubes of unsalted butter on top of the persimmons as well. Transfer your galettes to parchment lined baking sheets.

8. Bake for 40-45 minutes until the crust turns golden brown and crispy and the frangipane also turns golden on top and smells nutty.

9. Rest and let cool for a bit. Enjoy!

nomnom