Persimmon is a fruit native to Japan, China, Korea and Burma but is also grown in Northern California. A persimmon is reminiscent to an apple with a crisp texture, and it's color when ripe is a beautiful rich autumnal orange. This galette is perfect for the holidays!
| Servings | Prep Time |
| 8 servings | 20 minutes |
| Cook Time |
| 40 minutes |
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Persimmon is a fruit native to Japan, China, Korea and Burma but is also grown in Northern California. A persimmon is reminiscent to an apple with a crisp texture, and it's color when ripe is a beautiful rich autumnal orange. This galette is perfect for the holidays!
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Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 tsp salt
- 3/4 cup unsalted butter (cut into 1/8 inch thick slices)
- 2 tbsp ice water
- 1 1/2 lbs fuyu persimmons (cut into 1/8 inch thick slices)
- 3 tbsp sugar
- 1 tsp grated lemon peel
- 1/4 cup apricot preserves
- 2 tbsp whole milk
Servings: servings
Units:
Instructions
- In a large mixing bowl, blend flour and salt. Add in the butter and mix until it resembles a coarse meal.
- Add 2 tablespoons of ice water and blend until the dough begins to clump together, adding more ice water by the the teaspoonfuls if the dough is dry.
- While you're working the dough, continue to gather the dough into a ball. Once it is in a ball, flatten it into a disk. Wrap it in plastic wrap and chill for 1 hour.
- After an hour, take the dough out and roll it between two sheets of parchment paper until it is approximately 1/8 inch thick. Place it back in the refrigerator for 15 minutes.
- Preheat the oven to 450 degrees. Combine the sliced persimmon slices, 2 tablespoons of sugar, and the lemon peel in a medium bowl. Toss to blend.
- Spread the preserves over the crust, leaving a 1 inch border.
- Arrange your persimmon slices overlapping each other. Feel free to make your own design! Fold the crust border up and over to create the galette shape.
- Brush the crust with milk or egg wash. Sprinkle the crust edges and persimmon with the remaining 1 tablespoon of sugar.
- Bake the galette for 20 minutes. Reduce the temperature to 375 degrees and continue baking until crust is golden, about 20 minutes longer.
- Let your galette stand for at least 10 minutes. Cut into wedges and serve warm or at room temperature with a scoop of ice cream!
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