Peach & Frangipane Galette

A galette is nothing more than a free-form tart. I love this combination when the peaches are ripe in the summer, but you could use plums, pineapple, berries, apples or pears in the fall - anything you like.

• Ready In: 50 mins
• Yields: 1 galette

Ingredients

• 1  recipe  pastry dough (see my Recipe)

• FRANGIPANE

• 5  ounces almond paste
• 1⁄4 cup sugar
• 2  ounces unsalted butter, room temperature
• 1 1⁄2 tablespoons dark rum
• 1  large egg, room temperature
• 6  ripe  peaches, peeled, pitted and sliced
• 2  tablespoons sugar
• 1  tablespoon unsalted butter, melted

Directions

1. Oven to 400 degrees F.
2. Roll out the galette dough into a round about 15" in diameter.
3. Fold the dough in half, then in half again and transfer to a parchment lined sheet pan, then unfold it.
4. Make the frangipane: Beat the almond paste, butter and sugar together until well mixed.
5. Add the rum and egg and mix until very smooth.
6. Spread the frangipane over the galette dough leaving a 2" border all the way around.
7. Arrange the peaches in a circular pattern over the frangipane.
8. Fold the edges of the dough over the filling- you can pleat it for a very pretty effect, or you can just fold it randomly- this tart is supposed to be rustic so it doesn't matter.
9. Brush the edge with the melted butter and sprinkle the entire tart with the sugar.
10. Bake until the crust has browned and the frangipane is set, about 30-35 minutes.
11. Let cool for about 5 minutes before sliding the galette onto a cooling rack.
12. Let cool another 20 minutes before serving.