Persimmon and Almond Galette

3 Fuyu Persimmons

Almond filling

7 ounces almond paste

4 teaspoons sugar

4 tablespoons butter, soft

2 eggs

1 tablespoon orange liqueur

Pinch of salt

2 Tablespoons flour

1 Recipe galette dough 

2 Tablespoons melted butter

2 Tablespoon sugar

In a mixer combine the almond paste, sugar and salt and beat in the butter until incorporated. Add the eggs and the liqueur and continue beating until smooth and fluffy. Stir in the flour.

Peel and slice the persimmons.

Preheat the over to 400*

Roll the galette dough into a 10-inch round. Spread 1/2 of the almond mixture onto the dough leaving a 1 1/2-inch border. Place persimmons in decorative pattern on top of the almond mixture. Crimp the edges of the galette dough and refrigerate for 20 minutes.

Brush the dough edges with melted butter and sprinkle the entire galette with the sugar.

Bake in the lower third of the over rotating occasionally for about 45 minutes.

Serves 8