Persimmon Galette (Print Version)
# Ingredients:
01 -
1 pie dough.
02 -
2-3 Fuyu persimmons.
03 -
1/2 teaspoon cinnamon.
04 -
2 tablespoons unsalted butter, cubed.
05 -
1 egg.
06 -
2 tablespoons raw turbinado sugar.
07 -
Powdered sugar for dusting.
08 -
1 tablespoon lemon zest.
09 -
2 tablespoons sugar.
10 -
1/4 cup sliced fresh ginger (for optional syrup).
11 -
1/2 cup water (for optional syrup).
12 -
1/2 cup honey (for optional syrup).
# Instructions:
01 -
Mix zest and sugar. Rub together to release oils.
02 -
Simmer ginger in water for 15 minutes. Strain and mix with honey.
03 -
Peel and slice persimmons thinly. Arrange on pie dough from center out. Top with lemon sugar, cinnamon, and cubed butter. Fold edges of the dough over the fruit.
04 -
Brush the edges with egg wash. Sprinkle with turbinado sugar. Bake at 450°F for 40-45 minutes until golden. Brush with optional syrup if using. Cool for 30 minutes and dust with powdered sugar before serving.
# Notes:
01 -
Use firm persimmons.
02 -
Syrup is optional.
03 -
Mandolin recommended.
04 -
Can use simple syrup.
05 -
Must cool before serving.
06 -
Elegant dessert.