Chai-Poached Pear Galette with Mascarpone Cream and Spiced Walnut Praline

For the pastry dough: In a food processor, pulse 2 cups of all-purpose flour, 1/4 cup granulated sugar, and 1/2 teaspoon salt to combine. Add 3/4 cup cold cubed butter and pulse until mixture resembles coarse meal with a few pea-sized pieces remaining.

With the motor running, drizzle in 1/4 cup ice water until dough just begins to come together. Turn dough onto a lightly floured surface, form into a disk, wrap in plastic, and refrigerate for at least 1 hour.

For the chai-poached pears: Peel the 4 pears, leaving stems intact. In a large saucepan, combine 4 cups water, 4 chai tea bags, 1/2 cup honey, 1 cinnamon stick, 2 star anise, 4 crushed cardamom pods, 1-inch sliced ginger, split vanilla bean, and the zest and juice of 1 lemon.

Bring the poaching liquid to a simmer over medium heat. Add the peeled pears and simmer gently for 15-20 minutes, until pears are tender but still hold their shape. Occasionally spoon the liquid over the pears to ensure even poaching.

Remove pears from the liquid and let cool completely. Cut in half lengthwise, remove cores with a melon baller, then slice each half thinly, keeping the slices together to maintain the pear shape.

Strain 1 cup of the poaching liquid and return to the saucepan. Simmer over medium heat until reduced to a syrupy consistency, about 10-15 minutes. Set aside to cool.

For the spiced walnut praline: Line a baking sheet with parchment paper. In a medium skillet over medium heat, toast 1 cup chopped walnuts until fragrant, about 5 minutes, stirring frequently.

Add 2 tablespoons butter to the skillet and let it melt. Stir in 1/3 cup brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon cardamom, and 1/4 teaspoon ginger. Cook, stirring constantly, until sugar melts and mixture is bubbling, about 3 minutes.

Pour the walnut mixture onto the prepared baking sheet, sprinkle with 1/4 teaspoon flaky sea salt, and let cool completely. Once cooled, break into small pieces.

For the mascarpone cream: In a medium bowl, whisk 8 oz mascarpone cheese until smooth. In a separate bowl, whip 1/2 cup heavy cream with 3 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form. Gently fold the whipped cream into the mascarpone until just combined. Refrigerate until ready to serve.

Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.

On a lightly floured surface, roll out the chilled dough to a 14-inch round, about 1/8-inch thick. Transfer to the prepared baking sheet.

Arrange the sliced pears decoratively on the dough, leaving a 2-inch border. Fan out each pear half to create an elegant pattern, maintaining about 1/2 inch between each pear arrangement.

Fold the edges of the dough over the pears, pleating as you go. Brush the dough with the beaten egg wash and sprinkle with 2 tablespoons turbinado sugar.

Bake for 40-45 minutes, until the crust is golden brown and the pears are tender. If the crust browns too quickly, tent with foil.

Let the galette cool for 15 minutes on the baking sheet, then transfer to a wire rack to cool further.

To serve, drizzle the galette with the reduced chai syrup. Slice and serve each portion with a dollop of mascarpone cream and a generous sprinkle of spiced walnut praline.