Name: Persimmon & Pear Galette
Ingredients: 1 3/4 cups all-purpose flour; 1 tablespoon granulated sugar; 3/4 teaspoon salt (fine-grain); 3/4 cup unsalted butter (cold); 3 tablespoons ice water (plus a bit more if needed); 2-3 Bosc pears (halved, cores removed and sliced about 1/2 inch thick); 2 Fuyu persimmons (cores removed and sliced about 1/2 inch thick); 1/4 cup turbinado sugar (and some reserved to sprinkle on pastry before baking); 1/4 teaspoon salt; 1/4 teaspoon vanilla extract; 1 teaspoon cinnamon (ground); 1 teaspoon orange juice (fresh); 1 tablespoon unsalted butter (cubed); 1 large egg

Persimmon & Pear Galette. — Photo: Jane Chapman.

Persimmons are one of my favorite fruits, and as soon as the temperatures drop and the beautiful jewel toned fruits begin to ripen, I am reminded of this cozy winter galette, a rustic free-form tart. It calls for Fuyu persimmons, which are less sweet and have a nice crunch. When combined with the sweetness of the Bosc pear, they give a well-balanced and -spiced mouthful. Serve this dish warm or at room temperature with fresh whipped cream on the side. This galette makes a wonderful dessert or an accompaniment to a weekend brunch.

Ingredients

Pastry Dough

1 ¾ cups all-purpose flour
1 tablespoon granulated sugar
¾ teaspoon salt, fine-grain
¾ cup unsalted butter, cold
3 tablespoons ice water, plus a bit more if needed

Persimmon and Pear Filling

2-3 Bosc pears, halved, cores removed and sliced about 1/2 inch thick
2 Fuyu persimmons, cores removed and sliced about 1/2 inch thick
¼ cup turbinado sugar, and some reserved to sprinkle on pastry before baking
¼ teaspoon salt
¼ teaspoon vanilla extract
1 teaspoon cinnamon, ground
1 teaspoon orange juice, fresh
1 tablespoon unsalted butter, cubed
1 large egg

Instructions

Combine the sliced fruit, sugar, salt, vanilla extract, cinnamon and orange juice into a bowl and gently stir until the fruit is coated with the sugar, juices and spices.

To Assemble the Galette

Preheat oven to 400°F.
Roll out the dough on a slightly floured surface until it is about 12 inches round. Carefully transfer the rolled-out pastry to a parchment-lined baking sheet. Using a slotted spoon, pile the fruit filling in the center of the pastry dough. Be careful not to pour too much liquid with the fruit as it will make the bottom soggy. Place and space the cubed butter on top of the fruit and begin folding the edges of the dough, leaving a large hole in the center. Beat the egg and brush evenly over the surface of the pastry. Sprinkle a few pinches of sugar evenly over the galette.
Bake on the center rack for about 30–45 minutes, until the dough is a golden brown. Due to the delicate nature and quick cooking time of pears you may want to make a foil tent and place over the fruit center if the outer crust needs more time to bake.

Nutrition

Persimmon & Pear Galette