Persimmon Almond Galette recipe - missing this fall flavor

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Blog: www.joshuacooksthendraws.com/...
I made this persimmon almond galette for Thanksgiving last year that I just threw together and got a few requests for the recipe. So here it finally is! Haha. 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.
I used King Arthur Baking’s frangipane recipe. You can find the recipe here: www.kingarthurbaking.com/reci...
This makes TWO galettes.
Ingredients:
2 pie doughs
4 persimmons
Jam of choice.
Egg wash
Turbinado sugar
Frangipane (Almond Cream)
12 tablespoons (170 grams) unsalted butter
200 grams (1 cup) granulated sugar
1/2 teaspoon salt
192 grams (2 cups) almond flour
46 grams (6 tablespoons) all-purpose flour
2 eggs, room temperature
1 teaspoon almond extract
3 teaspoons rum
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Music:
Aves - Ennio Mano
Down the Memory Lane - Magnus Ludvigsson
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Timestamps:
0:00 Intro
0:27 Frangipane
2:19 Persimmons
3:18 Pie Dough
3:54 Assembling
5:41 Baking
6:04 Enjoy!
#recipe #cooking #cook #fromscratch #homecooking #fyp #delicious #bake #baking #persimmon #persimmonalmondgalette #galette #pie #frangipane #almondcream #persimmongalette #tart

[@ashtonashton5369]

your mom taught you well, those peeling skills are really good

[@joshuacooksthendraws]

Haha thank you!

[@BOOKKAT74]

I have never tasted a persimmon. I have seen pictures of them and I imagined they would be soft like a plum.
The galette looks beautiful.
Thanks.

[@zahrahusrieh3849]

they taste like if carrots were a fruit, but with a little hint of cinnamon? very "orange" i guess? (like the color) the fuyu ones are milder and crunchier, and the hachiya ones can only be eaten when they're extremely overripe so the sweetness and hint of spice is more pronounced in them.

[@i3abikay]

@@zahrahusrieh3849 You described them perfectly. I love the fuyu ones. I see them in stores called vanilla persimmon.

[@BoredBurb]

You are the type of person I want to be like I enjoy baking but I am not good at it 😅

[@joshuacooksthendraws]

You got this!! I would recommend starting with easier recipes like cookies and working your way up to more technical ones! :)

[@sarasosa734]

I’ve been watching your videos since last year, and I totally love the simplicity and peace that they convey. Also, the recipes look delicious ^_^

[@joshuacooksthendraws]

Thank you! Ill keep trying to upload consistently! Hehe

[@teagoldleaf4137]

This looks delicious. Can't wait to make it, and I really enjoyed the music too 😌

[@joshuacooksthendraws]

Thank you! Happy baking :D

[@nalinaau]

I am obsessed with your videos 😍😍😍😍

[@joshuacooksthendraws]

Aw thank you!!! :D

[@wally5322]

ur videos always bring me to a calm and relaxed state lol ty for all ur hard work :)))

[@joshuacooksthendraws]

Im so happy you find them calming and relaxing! :D

[@i3abikay]

Yay! I'll be keeping this saved (like I haven't saved your other recipes lol). How did you keep from snacking on the persimmon slices? I don't think I would have enough for two galettes 😄

[@joshuacooksthendraws]

I didnt completely use all the slices which was perfect for snacking! Haha.

[@michelles9897]

beautiful peel of persimmon.

[@joshuacooksthendraws]

Haha thanks!

[@lefroge6202]

Persimmons confuse me 😅For American persimmon, Diospyros virginiana, you have to wait until they are completely mushy to eat. But here your persimmons are almost crisp when you cut them. Of course, yours are a different variety, Diospyros kaki.

[@joshuacooksthendraws]

I use the fuyu persimmon, which is the non-astringent type of persimmon. These types you can eat while theyre still hard. For astringent types like Hachiya, you would need to wait until theyre mushy to eat, which would be great as a form of jam or something! I usually differentiate them by their shape.

[@lefroge6202]

That's really interesting! Thank you for sharing that information 😎 I like american persimmon cause I can find them in the woods in the fall. @@joshuacooksthendraws