If you are looking for simple dessert ideas you are going to love this rustic pear galette topped with Chantilly cream. A galette is basically an open-faced tart and Chantilly cream is sweetened whipped cream that is flavored with vanilla or brandy. The whipped cream is very basic but adds a touch of sophistication to this rustic dessert.
In a bowl, combine all the dry ingredients. Add the shortening and combine until you have the consistency of small crumbs.
Slowly drizzle water by the tablespoon until the dough holds together enough to form a ball. If too dry, add the remaining water, and combine until the dough comes together.
Place dough on a lightly floured parchment sheet, roll out the pastry to a 12 x 14-inch circle and transfer to a large rimmed baking sheet.
Preheat oven to 400 degrees F.
Decoratively arrange the pear slices on top leaving a 1-inch border. Fold the pastry edge up and over the pears.
Brush evaporated milk onto crust.
Drizzle 2 tablespoons of honey and sprinkle cinnamon over pears. Dust raw sugar over dough and pears.
Bake galette for 40 to 45 minutes, until the pastry is nicely browned and crisp, and all of the fruit is tender. Serve warm or at room temperature with a dollop of vanilla ice cream or Chantilly cream.
Put cream, vanilla, and sugar in the bowl of an electric mixer and beat until soft peaks begin to form. Cover and refrigerate until serving.
To core pears, you can use a melon baller or a small measuring spoon.
Be sure to use very ripe pears for this recipe.
Pears will brown easily, so it’s best to bake as soon as it’s assembled or refrigerate the galette for 20 minutes before baking and bake two hours before a dinner party.
This galette tastes best warm or at room temperature and a wedge tastes great with a dollop of Chantilly cream or vanilla ice cream.