Summer Peach Frangipane Galette

alexandracooks.com

bernsmind

subheading: For the tart dough:

1 ¼ cups (160g) all-purpose flour

1 tablespoon (14 g) sugar

¼ teaspoon kosher salt

8 tablespoons (114g) cold, cubed butter, salted or unsalted

¼ cup + 1 tablespoon (71 g) ice water

subheading: For the frangipane:

½ cup (54 g) almond flour

2 tablespoons (28 g) sugar

pinch salt

2 tablespoons (30 g) butter at room temperature

1 egg (small if possible)

2 teaspoons vanilla, rum, brandy or bourbon

subheading: For assembly:

2 peaches, sliced thinly (¼-inch or smaller)

2 tablespoons melted butter

1 to 2 tablespoons sugar, turbinado is nice

vanilla ice cream for serving

Directions at alexandracooks.com

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