Pear and Persimmon Galette

Pear and Persimmon Galette

Happy Friday everybody! Today I’m bringing you another recipe for something I baked a while ago but hadn’t shared the recipe for yet. I don’t know why this one has been locked away in the figurative vault for so long, it’s really, really yummy – other recipes just took precedence I guess, that tends to happen with the holidays! 

Pear and Persimmon Galette


Galettes are like a pie or tart without the need for a dish, you form them by hand. Which works out well for me because I don’t currently own a pie dish, plus I absolutely love the rustic look, don’t you? This galette has beautiful flaky pastry wrapped around pears and persimmons in an almond filling, it’s a beautiful combination. I came across some persimmons at the market stalls in my town and picked up a few to bake with. Persimmon are a really yummy, sweet fruit, very similar to Sharon fruit, but you need to make sure they’re properly ripe before you eat them or they’re very astringent. A persimmon is ripe enough to use when you can really indent it when pressed, it should feel almost like pudding underneath the skin – anything less than that and it’ll feel like you ate a box of chalk! Mine took over a week until they were ripe enough, but it was worth the wait – especially combined with the pear and almond, so yummy!

Pear and Persimmon Galette

The beauty of a galette too is you can make them pretty much any shape you like, I made mine rectangular because all of my baking sheets are rectangular and none are big enough to make any other shape! Go nuts with yours though, you could even make it into a little heart shape for the upcoming valentines day! Aww! That might take a little artistic expertise, but I believe in you – besides that rough homemade look is always good! You can also use any kind of pear you like, I used Bosc because that’s what’s readily available here but feel free to use your favourite kind. Bosc are good to bake with though as they hold their shape pretty well – I didn’t utilise that feature by making a pretty pattern, but its definitely an option with these pears. Oh, and the type of persimmon I used is called a Kaki which is the type that looks like a big, orangey tomato.

Pear and Persimmon Galette

 You can serve this up with a little cream, maybe a la mode or even just by itself it’s gonna be great! I served mine with a little cream and some of my spiced caramel which was a really yummy addition! Whatever you serve it with though, everybody is gonna love that buttery, flakey pastry and the sweet, fruity filling – it was certainly a hit at my house!

I have a few more recipes left to share in my fault, but I should have a brand spanking new one for you next week! I baked for the first time since before Christmas today and *fingers crossed* if turns out well I’ll get that recipe up for you soon, I’m very excited about it so I hope it came out!

Pear and Persimmon Galette


I’m bringing this yummy little free-formed tart along to Fiesta Friday to share with the masses! FF is a great party held by Angie every week, you should definitely stop by, it’s a lot of fun! Our hosts this week are the ever fabulous Jhuls and JuJu

Do come hang out with me on Social Media, I’m always pretty active on Instagram, – I also have Twitter and Facebook. I’d love to see you guys on there! 

Pear & Persimmon Galette
A free formed tart with flaky pastry filled with pears, persimmons and almond
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For the pastry
  1. 320g plain flour (all purpose flour)
  2. 1 tsp salt
  3. 90g unsalted butter, cold and cubed
  4. 155g 100% vegetable shortening (e.g crisco or trex), cold
  5. 120ml ice water
  6. 1 egg and 1 tbsp milk for egg wash.
For the filling
  1. 2 persimmon
  2. 3 pears
  3. 1 tbsp cornflour
  4. 1/2 tsp ground cinnamon
  5. 5 tbsp almond flour
  6. 2 tbsp brown sugar
  7. 25g unsalted butter, chopped into small cubes
  1. To make the pastry, mix the flour and salt in a large bowl. Add the cold butter and shortening ad cut it into the flour using a pastry cutter or two forks, until the mixture resembles coarse bread crumbs (some pieces may be larger, that's okay).
  2. Pour 120ml cold water into a cup or jug and add a few pieces of ice, swirl and leave to sit for a moment. Add 1 tbsp of the water to the dough at time, mixing in completely after each addition. You don't need to add all the water, just add it until the dough begins to clump together.
  3. Turn the dough out on to floured work surface and roughly roll out so it all comes together, the dough shouldn't be too sticky and should come together easily.
  4. Form into a ball and flatten it into a disk, wrap in plastic and chill in the fridge for at least 1 hour (up to 5 days).
  5. Meanwhile, slice up and core the persimmon and pears, you can leave the skin on for both (you can peel the pears first if you'd prefer) and place in a large bowl. Add the cornflour, the cinnamon and 3 tbsp of the almond flour and mix to combine. Set aside.
  6. Preheat oven to 190C/375F and line a large baking tray with parchment paper.
  7. Take the pastry dough out of the fridge and roll into a large rectangle, with the approximate dimensions as your baking tray but bigger.
  8. Sprinkle the brown sugar and remaining almond flour over the pastry.
  9. Arrange the persimmons and pears over the pastry, leaving a 2 inch border around the edge.
  10. Sprinkle the butter cubes over the top.
  11. Fold the edges of the pastry over on top of the fruit, then brush with egg wash.
  12. Bake for 30 minutes, until pastry is a deep golden brown and the filling is bubbling
  13. Serve warm
  1. Can be made a day in advance, you can reheat it under the grill/broiler for 10 or so minutes - keeping a close eye to watch it doesn't burn.
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  1. Jhuls says:

    I don’t own a pie dish as well, Michelle. When do we get one? 😀 On the other hand, I love rustic look as well. And this galette sounds so good to me – with pear and persimmon, such a winner!! Thanks for bringing this, Michelle. And allow me to get myself a slice. 😀 Happy FF!

  2. Loretta says:

    I made a galette too this week Michelle with pears and apples, I liked the idea of your persimmons. I also like the addition of almond flour to your filling, I’ll have to give that a shot. Beautiful pictures too 🙂

  3. Judi Graber says:

    Why I never bake with persimmons I’m not sure, but I do use pears a lot. Love your combination and thanks for bringing this to FF#51. Next week is the big party, hope to see you there 🙂

  4. Prudy | butter, basil, and breadcrumbs says:

    Oh man, Michelle… this looks so delicious. I’ve never had a persimmon…yet I see so many people use them in recipes! I had a friend a couple of years ago tell me that if you don’t buy them at the right time… they’ll make you deathly sick. Whether that’s true or not, I’ve shied away from them since!!
    Honestly though…you have me rethinking this whole deathly sick thing… I want a piece of that galette! <3

    • Michelle @ Giraffes Can Bake says:

      Ooh I’ve not heard that before and I’m glad because I probably would have shied away from them too! If that is true I got them at the right time because none of us died!
      They probably would make you pretty sick if you try and eat them before they’re ripe it’s really unpleasant, not sure it’d class as “deathly” though!

  5. Josette says:

    I have such a soft spot for galettes! This looks fabulous- I can’t believe that you waited to post it!! (although I do the same thing…) I have never had persimmons- crazy, right? I’ll have to put it on my list!

  6. Justine says:

    oooh er yum yum wow delicious and thank you for bringing this to tea time, and I want to make it. I always look up the ingredients and its so frustrating when I am missing just one thing and I have to be patient haha. I like the idea that this has not base to make it on, rustic works great with me, I reckon everyone will be ripping in to this so thank you so much for making it :0 mmm yum lovely x

  7. Elaine says:

    Thanks for defining what a Gillette was…I didn’t know! This looks absolutely delish! Thanks for linking up at My 2 Favorite Things on Thursdays! Come back again next week!!

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