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Ingredients
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1 3/4 cups
All Purpose Flour
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1/4 teaspoon
Salt
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3/4 cup
Unsalted Butter, cut into 1/2-inch cubes
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2 tablespoons
Water, ice cold
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1 1/2 pounds
Fuyu Persimmons, cut into 1/8 inch thick slices
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3 tablespoons
Sugar, divided: 2 Tbsp and 1Tbsp
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2 teaspoons
Lemon zest, finely grated
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1/3 cup
Apricot preserves
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1
Egg
Directions
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Blend flour and salt. Add butter and blend, until the mixture resembles coarse breadcrumbs.
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Add 2 tablespoons ice water and blend just until dough begins to come together, add more water by teaspoonfuls if dough is too dry.
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Gather dough into ball; flatten into disk. Wrap in plastic and chill for about 1 hour.
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Roll out dough between sheets of parchment paper to 1/8-inch-thick and round. Chill for 15 minutes.
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Preheat oven to 450°F. Combine together the persimmon slices, 2 tablespoons sugar, and lemon zest in a medium bowl; toss to blend together.
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Spread apricot preserves over crust, leaving 1 1/2-inch border. Arrange persimmon slices in overlapping circles on top of the apricot preserves.
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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.
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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.
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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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