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
Scale
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.
