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
Blend flour and salt. Add butter and blend, until the mixture resembles coarse breadcrumbs.
Add 2 tablespoons ice water and blend just until dough begins to come together, add more water by teaspoonfuls if dough is too dry.
Gather dough into ball; flatten into disk. Wrap in plastic and chill for about 1 hour.
Roll out dough between sheets of parchment paper to 1/8-inch-thick and round. Chill for 15 minutes.
Preheat oven to 450°F. Combine together the persimmon slices, 2 tablespoons sugar, and lemon zest in a medium bowl; toss to blend together.
Spread apricot preserves over crust, leaving 1 1/2-inch border. Arrange persimmon slices in overlapping circles on top of the apricot preserves.
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.
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.
Let stand at least 10 minutes. Cut into slices and serve warm or at room temperature with a scoop of ice cream. Enjoy!
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