Peach & Frangipane Galette

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 1 recipe pastry dough (see my recipe)
• 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

Recipe

• 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.