Holiday Desserts: Pear and Persimmon Galettes Recipe by Greg

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Ingredients

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)