Happy Friday everybody! Today I’m bringing you another recipe for something I baked a while ago but hadn’t shared the recipe for yet. I don’t know why this one has been locked away in the figurative vault for so long, it’s really, really yummy – other recipes just took precedence I guess, that tends to happen with the holidays!
Galettes are like a pie or tart without the need for a dish, you form them by hand. Which works out well for me because I don’t currently own a pie dish, plus I absolutely love the rustic look, don’t you? This galette has beautiful flaky pastry wrapped around pears and persimmons in an almond filling, it’s a beautiful combination. I came across some persimmons at the market stalls in my town and picked up a few to bake with. Persimmon are a really yummy, sweet fruit, very similar to Sharon fruit, but you need to make sure they’re properly ripe before you eat them or they’re very astringent. A persimmon is ripe enough to use when you can really indent it when pressed, it should feel almost like pudding underneath the skin – anything less than that and it’ll feel like you ate a box of chalk! Mine took over a week until they were ripe enough, but it was worth the wait – especially combined with the pear and almond, so yummy!
The beauty of a galette too is you can make them pretty much any shape you like, I made mine rectangular because all of my baking sheets are rectangular and none are big enough to make any other shape! Go nuts with yours though, you could even make it into a little heart shape for the upcoming valentines day! Aww! That might take a little artistic expertise, but I believe in you – besides that rough homemade look is always good! You can also use any kind of pear you like, I used Bosc because that’s what’s readily available here but feel free to use your favourite kind. Bosc are good to bake with though as they hold their shape pretty well – I didn’t utilise that feature by making a pretty pattern, but its definitely an option with these pears. Oh, and the type of persimmon I used is called a Kaki which is the type that looks like a big, orangey tomato.
You can serve this up with a little cream, maybe a la mode or even just by itself it’s gonna be great! I served mine with a little cream and some of my spiced caramel which was a really yummy addition! Whatever you serve it with though, everybody is gonna love that buttery, flakey pastry and the sweet, fruity filling – it was certainly a hit at my house!
I have a few more recipes left to share in my fault, but I should have a brand spanking new one for you next week! I baked for the first time since before Christmas today and *fingers crossed* if turns out well I’ll get that recipe up for you soon, I’m very excited about it so I hope it came out!
I’m bringing this yummy little free-formed tart along to Fiesta Friday to share with the masses! FF is a great party held by Angie every week, you should definitely stop by, it’s a lot of fun! Our hosts this week are the ever fabulous Jhuls and JuJu
- 320g plain flour (all purpose flour)
- 1 tsp salt
- 90g unsalted butter, cold and cubed
- 155g 100% vegetable shortening (e.g crisco or trex), cold
- 120ml ice water
- 1 egg and 1 tbsp milk for egg wash.
- 2 persimmon
- 3 pears
- 1 tbsp cornflour
- 1/2 tsp ground cinnamon
- 5 tbsp almond flour
- 2 tbsp brown sugar
- 25g unsalted butter, chopped into small cubes
- To make the pastry, mix the flour and salt in a large bowl. Add the cold butter and shortening ad cut it into the flour using a pastry cutter or two forks, until the mixture resembles coarse bread crumbs (some pieces may be larger, that's okay).
- Pour 120ml cold water into a cup or jug and add a few pieces of ice, swirl and leave to sit for a moment. Add 1 tbsp of the water to the dough at time, mixing in completely after each addition. You don't need to add all the water, just add it until the dough begins to clump together.
- Turn the dough out on to floured work surface and roughly roll out so it all comes together, the dough shouldn't be too sticky and should come together easily.
- Form into a ball and flatten it into a disk, wrap in plastic and chill in the fridge for at least 1 hour (up to 5 days).
- Meanwhile, slice up and core the persimmon and pears, you can leave the skin on for both (you can peel the pears first if you'd prefer) and place in a large bowl. Add the cornflour, the cinnamon and 3 tbsp of the almond flour and mix to combine. Set aside.
- Preheat oven to 190C/375F and line a large baking tray with parchment paper.
- Take the pastry dough out of the fridge and roll into a large rectangle, with the approximate dimensions as your baking tray but bigger.
- Sprinkle the brown sugar and remaining almond flour over the pastry.
- Arrange the persimmons and pears over the pastry, leaving a 2 inch border around the edge.
- Sprinkle the butter cubes over the top.
- Fold the edges of the pastry over on top of the fruit, then brush with egg wash.
- Bake for 30 minutes, until pastry is a deep golden brown and the filling is bubbling
- Serve warm
- Can be made a day in advance, you can reheat it under the grill/broiler for 10 or so minutes - keeping a close eye to watch it doesn't burn.
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