Peach Frangipane Galette

Directions

1. Galette Dough
2. Whisk flour, sugar and salt together. Cut butter into flour and using the back of a fork or a pastry cutter, incorporate butter into flour mixture until butter is in small pieces. Add ice water and continue to stir with fork until mixture comes together to form a mass. Add more ice water if necessary, one tablespoon at a time. Gently form mass into a ball and divide into two equal pieces. Shape each piece into a ball, wrap in plastic wrap and chill until ready to use.

1. Frangipane and Tart Assembly
2. For the frangipane In the bowl of a stand mixer or food processor, combine almond paste, sugar and room-temperature butter. Beat until combined, then add rum and egg and beat until smooth, or until only small lumps remain. Set aside.
3. Assemble the tart On a lightly floured work surface, roll one disk of dough out approximately into an 11-inch circle, using flour as needed to prevent sticking. Line a rimless cookie sheet (or upside-down jelly roll pan) with parchment paper. Transfer dough to parchment paper and chill for 10 minutes in the refrigerator.
4. Spoon half of the frangipane in center of tart and spread toward the edges, leaving a 2-inch border all the way around. Arrange half of the fruit in concentric circles over the frangipane.
5. Preheat the oven to 400°F. Finish the tart by folding the exposed border over the tart on itself, crimping to make a folded-over border. Chill tart again in the refrigerator for 10 minutes. Brush dough 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar over entire tart. Place in the oven for 35-45 minutes or until crust is golden.
6. Repeat tart assembly with remaining dough, frangipane, peaches, butter and sugar.
7. When galette is finished cooking, let cool for five minutes on tray then slide parchment paper and tart onto a cooling rack. Let cool another 20 minutes before slicing. Serve with vanilla ice cream.