If you love cozy flavors wrapped in a flaky, buttery crust, you are absolutely going to adore this Chai-Spiced Pear Galette Recipe. It combines the warm, fragrant spices of chai tea with tender, poached pears and a luscious almond cream, all nestled inside a golden puff pastry shell. This galette is a stunning centerpiece for any gathering or a perfect treat to enjoy with a cup of tea on a crisp afternoon. The delightful spice blend, the natural sweetness of the pears, and the crisp, buttery pastry make every bite a comforting, elegant experience you’ll want to make again and again.
Ingredients You’ll Need
Gathering these simple but essential ingredients is the first step toward making a galette that’s bursting with flavor and perfect texture. Each element plays a key role, from the spicy chai tea that infuses the pears to the almond cream that adds richness between the tender fruit and crisp pastry.
- 3 ripe but firm pears: Peeled, cored, and halved for perfect poaching and ease of slicing.
- 3 cups strong brewed chai tea: The aromatic base for poaching that brings those signature chai spices to life.
- ½ cup sugar (for poaching): Sweetens the poaching liquid so the pears are gently infused without overpowering.
- 1 cinnamon stick: Adds warm spice that complements the pears beautifully.
- 3 whole cloves: A small amount creates a deep, fragrant spice note.
- ½ cup unsalted butter (softened): Essential for creamy almond filling and a tender crust.
- ½ cup sugar (for almond cream): Sweetens the filling, balancing the pears and spices.
- 1 cup almond flour: Gives the filling a rich, nutty flavor and slightly grainy texture.
- 1 egg: Binds the almond cream filling and helps with browning.
- 1 tsp vanilla extract: Adds fragrant sweetness to the almond cream, enhancing depth of flavor.
- 1 sheet puff pastry (thawed): Provides a light, flaky base that crisps beautifully during baking.
- 1 egg (for egg wash): Brushed on pastry edges to create a shiny, golden finish.
- 1 tbsp coarse sugar: Sprinkled on top for an irresistible crunch and extra sparkle.
How to Make Chai-Spiced Pear Galette Recipe
Step 1: Poach the Pears
Start by gently poaching the peeled, cored pears in a flavorful chai tea mixture made from brewed chai, sugar, cinnamon stick, and whole cloves. Let the pears simmer for around 15 to 20 minutes until they become just tender without falling apart. This process infuses the fruit with warming chai spices, transforming ordinary pears into something truly special and perfect for layering inside the galette. After poaching, cool the pears before slicing them thinly for even baking and elegant presentation.
Step 2: Prepare the Almond Cream
Whip up a luscious almond cream filling by beating softened butter and sugar together until light and fluffy. Then, incorporate almond flour, an egg, and vanilla extract, mixing until smooth and silky. This creamy almond layer is what sets this galette apart, offering a velvety contrast to the spiced pears. It also helps keep your puff pastry wonderfully moist while adding a delicious nutty aroma.
Step 3: Roll Out and Assemble
Roll your puff pastry on a lightly floured surface into a 12-inch circle, giving you just the right size to fold and hold the filling. Spread the prepared almond cream within the center, leaving about a 2-inch border around the edges. This border is important for folding over the fruit and almond filling, sealing everything in while providing a crisp, golden crust once baked.
Step 4: Layer the Pears and Fold the Galette
Arrange the thinly sliced poached pears evenly over the almond cream, layering them beautifully but not overcrowding. Fold the pastry edges over the filling, gently pleating as you go to create a rustic, charming look. Brush the crust with an egg wash, which will give it that irresistible shiny, golden finish, then sprinkle coarse sugar on top for a sweet crunch that catches the light and adds texture.
Step 5: Bake to Perfection
Place the assembled galette into a preheated oven set at 400°F (200°C). Bake for 30 to 35 minutes until the pastry puffs up with a golden hue and the almond cream is bubbling slightly beneath the pear topping. This step melds all the flavors together, caramelizes the sugar, and makes the crust elegantly crisp while maintaining a tender interior.
Step 6: Serve Warm and Enjoy
Once baked, the galette is best enjoyed warm to truly savor the melding of spiced pears, almond cream, and buttery pastry. Serve it as is or add a dollop of freshly whipped cream or a scoop of vanilla ice cream for an indulgent touch that makes every bite melt in your mouth.
How to Serve Chai-Spiced Pear Galette Recipe
Garnishes
Keep your presentation simple yet elegant by adding a light dusting of powdered sugar or a few fresh mint leaves for color contrast. A drizzle of honey or maple syrup can enhance the sweetness without overshadowing the chai spices. For extra indulgence, serve with a scoop of vanilla bean ice cream or a spoonful of cinnamon spiced whipped cream — a perfect partner to the warm pear filling.
Side Dishes
This galette shines on its own but pairs wonderfully with savory cheese boards featuring mild cheeses like brie or creamy Camembert, which balance the sweet spice flavors beautifully. A warm cup of chai or a bold black tea alongside will elevate the overall experience, weaving the galette’s flavor notes throughout your meal.
Creative Ways to Present
For a festive twist, consider slicing the galette into individual mini portions using tart rings before baking. Alternatively, serve it alongside a compote of berries or a drizzle of caramel sauce for added richness. You could also experiment by swapping some pears for other chai-friendly fruits like apples or quince to mix things up while keeping the core of this beloved Chai-Spiced Pear Galette Recipe intact.
Make Ahead and Storage
Storing Leftovers
If you have any galette left, store it in an airtight container at room temperature for up to 1 day, or refrigerate for 2 to 3 days. To preserve the crispness, it’s best not to cover it while still warm to avoid condensation softening the pastry.
Freezing
This galette freezes well if you’d like to save some for later. Wrap it tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating to maintain the best texture and flavor. Homemade desserts like these are real treasures in the freezer!
Reheating
When you’re ready to enjoy leftovers, reheat the galette gently in a preheated 350°F (175°C) oven for about 10 to 15 minutes until warmed through and the crust regains some crispness. Avoid the microwave, which can turn the pastry soggy and diminish those fantastic textures.
FAQs
Can I use other types of pears for this galette?
Absolutely! Bartlett, Bosc, or Anjou pears all work nicely, but make sure they are ripe yet firm so they hold their shape during poaching and baking.
Is puff pastry necessary or can I use pie crust?
Puff pastry gives this galette a light, flaky texture, but a sturdy pie crust can also work if you prefer a more rustic, dense base. Just adjust baking time to ensure the crust is fully cooked and golden.
Can I make the almond cream dairy-free?
Yes, you can substitute vegan butter for unsalted butter, and use a flax egg or other egg replacer. The texture may change slightly, but the flavors will still shine beautifully.
How long can the galette sit before baking?
You can assemble the galette and keep it chilled in the refrigerator for a few hours before baking. Just be sure to cover it tightly to prevent the pastry from drying out.
What’s the best chai tea to use for this recipe?
Choose a strong, spiced chai blend with rich cinnamon, cardamom, and clove notes. You can use loose leaf or quality tea bags—just make sure it’s brewed strongly to impart that bold chai flavor into the pears.
Final Thoughts
This Chai-Spiced Pear Galette Recipe is one of those magical desserts that feels both special and effortlessly approachable. It’s perfect for cozy weekends, holiday celebrations, or any time you want to share a heartwarming treat with loved ones. Once you bring together those chai-infused pears, creamy almond filling, and flaky pastry, you’ll find yourself reaching for the recipe repeatedly. Give it a try—you’ll be creating delicious memories with every heavenly slice.
Print
Chai-Spiced Pear Galette Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Chai-Spiced Pear Galette combines tender pears poached in fragrant chai tea with a rich almond cream filling, all encased in a flaky puff pastry crust. The galette is gently baked until golden and puffed, resulting in a warming and elegant dessert perfect for cozy gatherings or special occasions.
Ingredients
Pears and Chai Poaching:
- 3 ripe but firm pears, peeled, cored, and halved
- 3 cups strong brewed chai tea
- ½ cup sugar
- 1 cinnamon stick
- 3 whole cloves
Almond Cream:
- ½ cup unsalted butter, softened
- ½ cup sugar
- 1 cup almond flour
- 1 egg
- 1 tsp vanilla extract
Pastry and Finishing:
- 1 sheet puff pastry, thawed
- 1 egg (for egg wash)
- 1 tbsp coarse sugar
Instructions
- Poach the Pears: In a saucepan, combine the brewed chai tea, ½ cup sugar, cinnamon stick, and cloves. Add the peeled, cored, and halved pears to the liquid and poach them over medium heat for 15 to 20 minutes, until they are just tender. Remove the pears from the liquid, allow them to cool, and then slice thinly to prepare for the galette.
- Prepare the Almond Cream: In a mixing bowl, beat the softened butter and ½ cup sugar together until fluffy and smooth. Add almond flour, egg, and vanilla extract, mixing until the cream is well combined and silky.
- Roll out the Puff Pastry: Lightly flour your work surface and roll the thawed puff pastry sheet into a 12-inch circle. Carefully transfer it to a baking sheet lined with parchment paper for easy handling.
- Assemble the Galette: Spread the almond cream evenly in the center of the pastry, leaving about a 2-inch border around the edges. Arrange the thinly sliced poached pears on top of the almond cream in an even layer. Gently fold the edges of the pastry over the filling, pleating as needed to form a rustic edge.
- Prepare for Baking: Beat the remaining egg to create an egg wash and brush it over the folded pastry edges to ensure a golden, glossy finish. Sprinkle the coarse sugar over the crust for added texture and sweetness.
- Bake the Galette: Preheat your oven to 400°F (200°C). Bake the galette in the center of the oven for 30 to 35 minutes, or until the pastry is golden brown and puffed, and the almond cream is set.
- Serve: Remove the galette from the oven and allow it to cool slightly before serving. Enjoy warm on its own or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Notes
- Choose pears that are ripe but still firm to hold shape when poached and baked.
- Make sure the puff pastry is thawed but cold to achieve the best puff.
- Use a sharp knife to thinly slice pears for even layering.
- Feel free to substitute almond flour with ground hazelnuts for a different nutty flavor.
- Leftover poaching chai liquid can be reduced to a syrup and drizzled over the galette.
- This dessert pairs beautifully with warm spiced tea or coffee.
