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Perfect Chai Spiced Pear Galette Recipe Easy Homemade Brown Butter Crust

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A cozy and elegant galette featuring a nutty brown butter crust and warm chai spiced pear filling, perfect for quick and impressive desserts.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, browned and cooled slightly
  • 2 ½ cups all-purpose flour
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • 4–6 tablespoons ice water
  • 3–4 ripe but firm pears, peeled, cored, and sliced thinly
  • ¼ cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract (optional)
  • 1 egg, lightly beaten
  • Turbinado sugar, for sprinkling

Instructions

  1. Brown the Butter: In a medium saucepan, melt 1 cup (227 g) unsalted butter over medium heat. Stir frequently as it foams and starts to brown, about 5-7 minutes. Remove from heat and let it cool slightly.
  2. Make the Dough: In a large bowl, whisk together 2 ½ cups all-purpose flour, ¼ cup sugar, and ½ teaspoon salt. Pour in the browned butter and mix until crumbly. Gradually add 4-6 tablespoons ice water, stirring until dough just comes together. Form into a disk, wrap tightly, and refrigerate for 30 minutes.
  3. Prepare the Filling: Toss sliced pears with ¼ cup brown sugar, 1 teaspoon cinnamon, ½ teaspoon cardamom, ¼ teaspoon ginger, ¼ teaspoon cloves, 1 tablespoon lemon juice, 2 tablespoons flour, and 1 teaspoon vanilla extract if using. Ensure all slices are evenly coated.
  4. Roll Out the Dough: Lightly flour your work surface and roll out dough into a rough 12-inch circle, about ⅛ inch thick. Transfer to a parchment-lined baking sheet.
  5. Assemble the Galette: Pile the spiced pear filling in the center, leaving a 2-inch border around the edges. Fold the edges over the filling, pleating the dough as needed to create a rustic edge.
  6. Egg Wash and Sugar: Brush the crust edges with beaten egg for a shiny golden finish. Sprinkle turbinado sugar over the crust.
  7. Bake: Preheat oven to 400°F (200°C). Bake the galette for 35-40 minutes until crust is golden and filling is bubbling. Tent with foil if edges brown too fast.
  8. Cool and Serve: Let the galette cool on the baking sheet for at least 15 minutes before slicing.

Notes

If dough feels too warm while rolling, chill for 10 minutes to prevent shrinking. Sprinkle a teaspoon of flour or cornstarch on filling before folding to avoid soggy crust. Use a light-colored pan to brown butter to avoid burning. Dough can be refrigerated up to 24 hours or frozen for a month.

Nutrition

Keywords: chai spiced pear galette, brown butter crust, easy pear dessert, fall dessert, quick galette recipe, homemade crust, spiced pear galette

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