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.
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