Pear and Persimmon Mini Galettes

Name: Pear and Persimmon Mini Galettes
Ingredients: 390 grams all-purpose flour (scooped and leveled, about 2 3/4 cups); 1 teaspoon kosher salt; 18 tablespoons 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 tablespoons brown sugar; 2 tablespoons corn starch; ¼ teaspoon ground cinnamon; 1 egg yolk (mixed with 1 teaspoon water, as egg wash); 1 tablespoon turbinado sugar (or as needed)

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Ingredients

390 grams all-purpose flour (scooped and leveled, about 2 3/4 cups)
1 teaspoon kosher salt
18 tablespoons 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 tablespoons brown sugar
2 tablespoons corn starch
¼ teaspoon ground cinnamon
1 egg yolk (mixed with 1 teaspoon water, as egg wash)
1 tablespoon turbinado sugar (or as needed)