Persimmon and blackberry frangipane gallete with rye pastry
Brilliant balance of sweet, savory and sharp notes, and a great balance of pastry to filling ratio
Published originally on my blog on 30 November 2017
Persimmon season is here and without exaggerating in the slightest, there must be at least three kilos of persimmons right now overflowing from my fruit basket. They are my favorite autumn/winter fruits bar none, and I invariably eat them as they are. I let them ripen at room temperature —putting them next to apples speeds up the process, or so they say— and I love eating them in all their full ripeness, juicy and jammy and so so sweet that I neglect to use them in desserts.
I use them in salads, especially the firm variety of persimmons (the flat ones), but I have never used them in any dessert. When I suddenly realized it, I thought I should rectify it, immediately, and what came to mind was a galette.
I made a rye pastry for my galette as I enjoy immensely the earthy and slightly nutty quality of rye flour as well as its depth of flavor, and it paired beautifully with the sweetness of the frangipane and the juiciness of the fruits.
The flavors and textures of this free-form tart are wonderful. The pastry is crumbly, tender, melt-in-the-mouth and slightly crispy, with a unique savory flavor that rye brings to baked goods that also manages to balance the sweetness of the galette. The frangipane is buttery and sweet with an unmistakably creamy, almond flavor and it is pleasantly grainy from the nuts. The persimmons are sweet and juicy, half-sunken into the frangipane, lending their beautiful aroma and bright color to the galette, whereas the blackberries are bursting with juices and add a somewhat tart note. The demerara sugar lends a caramely sweetness and a pleasing crunch, and the apricot glaze that finishes off both crust and fruits, adds tartness and sweetness at the same time.
Τhere’s a brilliant balance of sweet, savory and sharp notes in this gallete, and a great balance of pastry to filling ratio. Hope you enjoy it!
P.S. I just realized that my blog turned 8 a few days ago! Eight!! Here’s to 8 more and thank you for sticking around!
