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Perfect Maple Tahini Roasted Pear Galette

maple tahini roasted pear galette - featured image
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A rustic and flavorful pear galette featuring maple tahini roasted pears and a rich brown butter almond frangipane, perfect for cozy gatherings and seasonal celebrations.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 2 tbsp granulated sugar
  • ¼ tsp salt
  • ½ cup (115g) unsalted butter, cold and cubed
  • 3 to 4 tbsp ice water
  • 6 tbsp (85g) unsalted butter, browned
  • ¾ cup (75g) almond flour
  • ⅓ cup (40g) powdered sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup (pure grade B or darker)
  • 2 tbsp tahini (smooth, well-stirred)
  • 3 medium firm ripe pears (Bosc or Anjou), peeled, cored, and sliced thin
  • 1 tbsp maple syrup (for pears)
  • 1 tsp fresh lemon juice
  • ½ tsp ground cinnamon
  • Pinch of flaky sea salt

Instructions

  1. Make the crust: In a large bowl, whisk together flour, sugar, and salt. Add cold cubed butter and use a pastry cutter or fingers to work butter into flour until mixture resembles coarse crumbs with pea-sized bits. Slowly add ice water, one tablespoon at a time, mixing gently until dough just comes together. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the brown butter almond frangipane: Melt butter in a small saucepan over medium heat, swirling often until golden brown with a nutty aroma (about 4-5 minutes). Transfer immediately to a bowl to stop cooking and let cool for 5 minutes.
  3. Mix frangipane: To the browned butter, add almond flour, powdered sugar, egg, vanilla extract, maple syrup, and tahini. Stir until smooth and creamy. Refrigerate briefly if mixture is too loose.
  4. Prepare the pears: Peel, core, and slice pears thinly. Toss gently with maple syrup, lemon juice, and ground cinnamon. Set aside.
  5. Roll out dough: On a lightly floured surface, roll chilled dough into a rough 12-inch circle about ⅛ inch thick. Transfer to a parchment-lined baking sheet.
  6. Assemble galette: Spread frangipane evenly over dough, leaving a 2-inch border. Arrange pear slices in overlapping concentric circles over frangipane. Fold dough edges over pears, pleating to create a rustic edge. Brush crust with maple syrup or egg wash.
  7. Bake: Preheat oven to 375°F (190°C). Bake galette for 40-45 minutes until crust is golden and pears are tender. Check after 35 minutes to prevent over-browning.
  8. Cool and serve: Let galette cool on baking sheet for 15 minutes. Sprinkle with flaky sea salt before serving.

Notes

Chill dough to keep butter firm for flaky crust. Stir brown butter constantly and remove from heat as soon as nutty aroma appears to avoid burning. Use smooth tahini and stir well before measuring. Check galette after 35 minutes to prevent over-browning. If frangipane bubbles out, cover lightly with foil during baking. For nut-free option, substitute almond flour with oat flour and tahini with sunflower seed butter. Can bake in cast-iron skillet for crispier bottom crust.

Nutrition

Keywords: pear galette, maple tahini galette, brown butter frangipane, roasted pear dessert, rustic galette, easy pear dessert, fall dessert, homemade galette

Find it online: https://oracooks.com/perfect-maple-tahini-roasted-pear-galette-recipe-easy-homemade-brown-butter-frangipane-dessert/