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For the galette crust -
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1. Freeze the flour and cubed butter for about 5 minutes, if you have the time. And pull the ice cubes out of the freezer to start to melt.
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2. Using a pastry blender [my preferred way] or a food processor, cut together the butter with the flour, sugar and salt until it resembles coarse breadcumbs. A few small lumps are good.
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3. Drizzle in the ice cold water from the melting ice cubes, a little at a time, incorporating it into the dough, without overworking it. You should stop as soon as the dough can be pressed together, it will look uneven, that's perfect. You do not want it to look homogenous.
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4. Refrigerate for at least half an hour, while you prepare the other components.
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For the frangipane -
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1. If you don't have ground almonds, grind whole almonds together with the sugar to a fine powder in a food processor, otherwise you might run a risk of turning it into paste.
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2. Pulse together the ground almonds, sugar, butter, yolks and extract in a food processor until mixed well. Refrigerate until chilled.
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Assembling -
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1. While the dough and frangipane are chilling, prepare your fruits. I don't like the skin of peaches, so I took them off by placing in boiling water for a minute and then peeling them off.
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2. Slice and de-seed whatever fruits you are using, and sprinkle some lemon juice over them. Set aside.
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3. Remove the dough and the frangipane from the fridge.
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4. Roll the dough out into a rough circle. I made two smaller galettes to make them more individual portioned.
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5. Place the dough circles on your baking sheet and spread on the frangipane, right up to the edges. I had some left over.
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6. Leaving about a 2 inch gap on all sides, lay out the slices fruits in whatever manner you choose. Fold the edges of the dough over the fruit. Refrigerate the assembled galette for about 15 minutes. [You can skip ths if you are in a hurry].
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7. Preheat the oven to 200 C [390 F]. Crack a small egg in a bowl, lightly beat it, and brush over the dough. [This gives you a nice brown color]. You can also sprinkle some coarse sugar on top.
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8. Bake the galette for 45 minutes, or until dough is golden brown and fruits look caramelized. Serve warm, with a dollop of ice cream if you wish.
