What a gorgeous fruit, don't you think so? I love persimmons and with a galette even better. I specially like of galettes the old fashion look and the freedom of the shape, it is the best way to avoid lining a tin and get a perfect fruit tart in a very short time.
You can easily use any fruit at your taste such as plum, apple, pear... I also rather not to peal the fruit, but feel free to do it.
You can easily use any fruit at your taste such as plum, apple, pear... I also rather not to peal the fruit, but feel free to do it.
Persimmon Galette
Pastry:
250g of flour
35g almond flour
125g cold unsalted butter
1 pinch of salt
2 tablespoons sugar
2 egg large yolks
2 tablespoons whole milk
Mix the flour and the almond flour in a bowl with the butter, use a food processor, you can also use your hands, knead until breadcrumbs. Add the egg yolks, the sugar and the pinch of salt and mix it well. Finally add the milk and form a ball, Wrap it with plastic foil and let rest in the refrigerator 30 minutes.
For the base:
25g almonds
10g flour
20g sugar
For the filling:
4 ripe persommons sliced
3 tablespoons
1 egg yolk
Prepare the baking tray with baking sheet. Remove the pastry from the fridge and leave it warm up for a little. Roll out the pastry on a lightly floured work surface, transfer to a baking tray.
Crush the almonds until small pieces, mix in the flour and the sugar. Sprinkle this mixture over the the dough, just the center where you will places the fruit.
Place the fruit slices all over and leaving a border of about 4cm. Fold the edge of the dough over the fruit and refrigerate for 20 minutes.
Preheat the oven to 180ยบ
Remove the tray from the fridge, sprinkle a tablespoon of sugar over the fruit. Brush the dough with a wisked egg yolk and sprinke the remaining sugar all over the dough.
Bake for 30 minutes. Transfer to a wire rack, leave it cool for a while and serve it warm.
Pastry:
250g of flour
35g almond flour
125g cold unsalted butter
1 pinch of salt
2 tablespoons sugar
2 egg large yolks
2 tablespoons whole milk
Mix the flour and the almond flour in a bowl with the butter, use a food processor, you can also use your hands, knead until breadcrumbs. Add the egg yolks, the sugar and the pinch of salt and mix it well. Finally add the milk and form a ball, Wrap it with plastic foil and let rest in the refrigerator 30 minutes.
For the base:
25g almonds
10g flour
20g sugar
For the filling:
4 ripe persommons sliced
3 tablespoons
1 egg yolk
Prepare the baking tray with baking sheet. Remove the pastry from the fridge and leave it warm up for a little. Roll out the pastry on a lightly floured work surface, transfer to a baking tray.
Crush the almonds until small pieces, mix in the flour and the sugar. Sprinkle this mixture over the the dough, just the center where you will places the fruit.
Place the fruit slices all over and leaving a border of about 4cm. Fold the edge of the dough over the fruit and refrigerate for 20 minutes.
Preheat the oven to 180ยบ
Remove the tray from the fridge, sprinkle a tablespoon of sugar over the fruit. Brush the dough with a wisked egg yolk and sprinke the remaining sugar all over the dough.
Bake for 30 minutes. Transfer to a wire rack, leave it cool for a while and serve it warm.
Best served with a big spoon of whipped cream or a scoop of icecream.
Enjoy!
Enjoy!
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