Rustic French Peach and Blackberry Galette with Almond Frangipane

Rub the cold cubed butter into the flour and salt with your fingertips until the mixture holds visible flat flakes of butter the size of almonds, which is what gives the baked crust its layers.

Serves 8

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon fine sea salt
• 9 tablespoons cold unsalted butter, cut into cubes
• 3 to 4 tablespoons ice water
• 1/2 cup blanched almond flour
• 1/4 cup granulated sugar, plus 1 tablespoon for the crust
• 3 tablespoons softened unsalted butter, for the frangipane
• 1 large egg yolk
• 1/2 teaspoon pure almond extract
• 4 ripe but firm peaches, pitted and cut into thick slices
• 1 1/2 cups fresh blackberries
• 1 tablespoon cornstarch
• 1 egg beaten with 1 tablespoon water, for glazing
• 1/4 cup sliced almonds

Instructions

1. Rub the cold cubed butter into the flour and salt with your fingertips until the mixture holds visible flat flakes of butter the size of almonds, which is what gives the baked crust its layers.
2. Sprinkle in the ice water a tablespoon at a time, tossing with a fork until the dough just clumps, then press it into a disc, wrap and chill for at least 1 hour.
3. Beat the almond flour, 1/4 cup sugar, softened butter, egg yolk and almond extract into a smooth paste and set aside; this frangipane layer is what stops fruit juices from soaking the base.
4. Toss the peach slices and blackberries with the cornstarch, handling the berries lightly so they stay whole.
5. Roll the chilled dough on parchment into a rough 13-inch round, no more than 1/4 inch thick, and slide the parchment onto a baking sheet.
6. Spread the frangipane over the pastry, leaving a clear 2-inch border all the way around.
7. Pile the fruit over the frangipane, arranging the peach slices in loose overlapping circles and tucking blackberries into the gaps.
8. Fold the bare pastry border up and over the outer ring of fruit, pleating it every few inches and pressing each fold gently so it seals; leave the center open.
9. Brush the folded pastry with egg wash, sprinkle with the remaining tablespoon of sugar and the sliced almonds, then chill the assembled galette for 20 minutes while the oven heats to 400F.
10. Bake for 40 to 45 minutes, until the crust is deep golden and the fruit juices are bubbling thickly at the center.
11. Cool on the sheet for at least 30 minutes before sliding it off the parchment, so the juices set enough to hold.
12. A galette is the tart you make when the fruit is too good to fuss over. French home bakers reach for this free-form shape precisely because it forgives everything: no tin, no blind baking, no neat lattice, and the more haphazard the pleats the better it looks coming out of the oven. It is at its best in the few weeks when stone fruit and late berries overlap at the market, and it is worth buying peaches a day or two ahead and letting them ripen on the counter until they smell like the orchard.

Nutrition (estimated, per serving)

• Calories: 396 kcal
• Protein: 6g
• Fat: 24g
• Carbohydrates: 41g
• Fiber: 4g
• Sugar: 19g
• Sodium: 160mg