peach frangipane galette

You can't see the thick, gooey, aromatic layer of frangipane under the peaches - but it's in there! And that layer is what makes this humble peach galette fit for any royalty.  The curst is perfect also.  It easily rolls into shape, bakes to a golden brown crisp, and tastes as buttery, flaky as in your dreams.

My galette did spread a little during baking.  Next time, I will pack the fruit higher in the center, and wrap the dough a little more compact.  

Notice the golden brown crust, studded with raw sugar added prior to baking.

You can find the recipe in David Lebovitz's new book, "Ready for Dessert."

I used the remaining portion of frangipane not required for the galette in this recipe.