Persimmon Galette

Name: Persimmon Galette
Ingredients: 1 3/4 cups All Purpose Flour; 1/4 teaspoon Salt; 3/4 cup Unsalted Butter, cut into 1/2-inch cubes; 2 tablespoons Water, ice cold; 1 1/2 pounds Fuyu Persimmons, cut into 1/8 inch thick slices; 3 tablespoons Sugar, divided: 2 Tbsp and 1Tbsp; 2 teaspoons Lemon zest, finely grated; 1/3 cup Apricot preserves; 1 Egg

9 ingredients

9 steps

Ingredients

1 3/4 cups All Purpose Flour
1/4 teaspoon Salt
3/4 cup Unsalted Butter, cut into 1/2-inch cubes
2 tablespoons Water, ice cold
1 1/2 pounds Fuyu Persimmons, cut into 1/8 inch thick slices
3 tablespoons Sugar, divided: 2 Tbsp and 1Tbsp
2 teaspoons Lemon zest, finely grated
1/3 cup Apricot preserves
1 Egg

Directions

1

Blend flour and salt. Add butter and blend, until the mixture resembles coarse breadcrumbs.
2

Add 2 tablespoons ice water and blend just until dough begins to come together, add more water by teaspoonfuls if dough is too dry.
3

Gather dough into ball; flatten into disk. Wrap in plastic and chill for about 1 hour.
4

Roll out dough between sheets of parchment paper to 1/8-inch-thick and round. Chill for 15 minutes.
5

Preheat oven to 450°F. Combine together the persimmon slices, 2 tablespoons sugar, and lemon zest in a medium bowl; toss to blend together.
6

Spread apricot preserves over crust, leaving 1 1/2-inch border. Arrange persimmon slices in overlapping circles on top of the apricot preserves.
7

Whisk egg with a little water to form an egg wash. Fold crust border up over and brush with egg wash. Sprinkle crust edges and persimmon with remaining 1 tablespoon of sugar.
8

Bake galette 20 minutes. Reduce oven temperature to 375°F and continue baking until the crust is golden, about 20 minutes or longer if necessary.
9

Let stand at least 10 minutes. Cut into slices and serve warm or at room temperature with a scoop of ice cream. Enjoy!