Persimmon Galette

1. 1

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

2. 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. 3

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

4. 4

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

5. 5

   Preheat oven to 450u00b0F. Combine together the persimmon slices, 2 tablespoons sugar, and lemon zest in a medium bowl; toss to blend together.

6. 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. 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. 8

   Bake galette 20 minutes. Reduce oven temperature to 375u00b0F and continue baking until the crust is golden, about 20 minutes or longer if necessary.

9. 9

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

No additional tips available.