A simple almond frangipane elevates a rustic stone fruit galette.
Frangipane is one of those things that sounds more complicated than it is -- it's similar to marzipan, but uses butter and eggs along with sugar, almonds, and almond extract to create a spreadable cream that can be used in a variety of pastry. Spread across the bottom of a galette, it adds complexity to the rich flavor of stone fruit, as well as soaking up their juices as it bakes. The frangipane can be made in the time the dough chills in the fridge
For the Galette:
Serves 8. Adapted from David Leibovitz.
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