Pear and Persimmon Mini Galettes are a seasonal dessert treat that is the perfect ending to a casual holiday meal.
- 390 gram all-purpose flour (scooped and leveled, about 2 3/4 cups)
- 1 teaspoon kosher salt
- 18 tablespoon unsalted butter (very cold high-fat, European-style unsalted butter, cut into ½‑inch dice)
- 2–3 ice cubes
- ⅓ cup cold water (plus 2 tablespoons optional)
- 2 ripe but firm pears (peeled, cored and cut into ½‑inch dice)
- 4 ripe but firm fuyu persimmons (peeled and cut into ½‑inch dice)
- 1 tablespoon freshly squeezed lemon juice
- 3 tablespoon brown sugar
- 2 tablespoon corn starch
- ¼ teaspoon ground cinnamon
- 1 egg yolk (mixed with 1 teaspoon water, as egg wash)
- 1 tablespoon turbinado sugar (or as needed)
In the bowl of a food processor fitted with a blade attachment pulse flour and salt 5 or 6 times until well combined. Add butter, and continue pulsing 10 or 12 more times until the mixture is crumbly and coarse, with various-sized but obvious chunks of butter scattered throughout. Place two ice cubes, broken up if necessary into the feed tube of the food processor. With machine running, pour up to ⅓ cup cold water through the ice filled feed tube a tablespoon at a time until dough just comes together and begins to pull cleanly away from the sides of the bowl in jagged clumps. Don’t let the machine run too long and don’t worry if you don’t use all the water. Overworked dough and/or too much water are the main culprits in pastry that is tough or dense. However, in warm weather or dry climates you may need up to an additional 2 tablespoons more cold water. You’ll learn to know when it’s the right balance of wet and dry.
Move the dough to a lightly-floured work surface and gently knead 2 or 3 times. If the dough seems quite sticky or at all wet, sprinkle in another few teaspoons flour. Give dough another couple of quick, gentle kneads. Divide dough into eight to ten equal-sized portions. Roll each one into a 2 ½‑inch ball and place them onto a parchment-lined baking sheet. Wrap the baking sheet in plastic and refrigerate at least 1 hour (or up to 2 days).
Place the oven racks in the top and center positions. Preheat the oven to 425 degrees F.
Remove the dough balls from the refrigerator and let them sit at room temperature about 10 minutes. On a lightly floured surface use a lightly floured rolling pin to roll each ball into a 6‑inch round a generous 1/8‑inch thick. Move the rounds to one or two parchment-lined baking sheets as you work. Chill the rounds at least 10 minutes.
In a large bowl toss pears, persimmons, lemon juice, brown sugar, corn starch, and ground cinnamon. Let the mixture rest about 10 minutes.
Remove the pastry rounds from the refrigerator. Scoop a scant ½‑cup of the filling into the center of each of the pastry rounds leaving a 1‑inch border all the way around. Gently fold the rim inward, overlapping as needed to form the galettes. Chill the filled galettes about 10 minutes, then brush exposed dough with egg wash and sprinkle the edges with turbinado sugar.
Bake the mini galettes in the heated oven, rotating the sheets halfway through, until well browned and bubbly; about 18 to 20 minutes. Serve warm or at room temperature.