Pear Cranberry Galette with Chai Glaze

• Vegetarian

• Produce

  • 1 cup Cranberries, fresh
  • 3 Pears

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 tsp Chai spice
  • 1/2 tsp Cinnamon
  • 1 11/16 cups Flour
  • 1/2 cup Powdered sugar
  • 1/4 tsp Salt
  • 1/3 cup Sugar
  • 1/4 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Drinks

  • 2 tbsp Ice water

• Dairy

  • 1 tbsp Half and half

Found on wholeandheavenlyoven.com

Description

Ingredients

• 1-1/2 cups flour
• 1/3 cup sugar
• 1/2 cup powdered sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla extract
• 3 tablespoons flour
• 1 tablespoon half and half
• 3 pears
• 1 cup fresh cranberries
• 1 tablespoon lemon juice
• 1 teaspoon chai spice
• 2 tablespoons ice water
• 1/2 cup coconut oil
• 1 egg
• 1-1/2 cups white whole wheat flour
• 1/4 cup coconut sugar (or brown sugar)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup cold cubed coconut oil
• 2-4 tablespoons ice water
• 3 medium pears, peeled, cored, and thinly sliced
• 1 cup fresh cranberries
• 1/3 cup coconut sugar (or brown sugar)
• 1 tablespoon lemon juice
• 3 tablespoons white whole wheat flour
• 1 large egg
• 1 tablespoon water
• 1/2 cup powdered sugar
• 1 teaspoon chai spice (use this recipe!)
• 1/4 teaspoon vanilla extract
• 1-2 tablespoons half-and-half cream

Directions

• Make the crust: In a large bowl, combine flour, sugar, cinnamon, and salt. Cut in coconut oil with a fork or your fingers until crumbly. Add ice water by the tablespoon until mixture forms a shaggy dough. Turn dough onto a floured surface and knead several times until dough just comes together. Wrap dough in plastic wrap and refrigerate while you make the filling:
• Make the filling: In a medium bowl, combine all filling ingredients until combined. Preheat oven to 400F.
• On a floured surface, roll chilled dough out into a 12-in circle. Spoon filling into center then gently fold outside edges of dough over part of the filling, pinching dough to seal. In a small bowl, whisk egg and water together, then brush over crust.
• Bake galette at 400F 35-40 minutes or until crust is golden-brown and filling is bubbly. Cool galette completely on a wire cooling rack.
• Make the glaze: In a small bowl, whisk sugar, chai spice, vanilla, and just enough half-and-half to make a drizzling consistency. Drizzle glaze over cooled galette and let stand 10 minutes. Slice galette into wedges and serve. Enjoy!

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