Make the crust

• In a food processor, pulse the flour, sugar, and salt, until well mixed. Add the cubed butter and pulse 8 times. The butter should still be the size of peas in the mixture. Slowly add the ice water, a tablespoon or two at a time, pulsing after each addition, until the dough just begins to clump.
• Turn out onto a clean surface and form into a disc. Do not overwork the dough. Sprinkle with a little flour and wrap with plastic wrap. Refrigerate for an hour.
• While dough is chilling, start the frangipane. Brown butter in small sauce pan until the milk solids sink and turn dark brown. Stir occasionally as it browns to keep from burning. In a bowl whisk together, sugar and almond flour. Whisk in brown butter. Allow the mix to cool down for a few minutes before whisking in the egg.
• For the peach filling, gently toss peaches with flour, sugar and vanilla.
• Preheat the oven with the rack in the middle position to 425°F.
• Whisk the egg and set aside.
• Once the dough has chilled remove from the refrigerator. On a lightly floured surface, roll out the dough to about a 12-inch diameter for one single galette or 3-4 inches in diameter for the mini galettes. Gently lift up the rolled-out dough and place it on a parchment lined baking sheet.
• Spread the frangipane on the dough, leaving ½ inch edge. Arrange the peach slices in an overlapping pattern in a single layer in the center of the dough. Dot with a little butter. Fold the outer edges of the dough round over the filling. in an accordion fashion. Use a pastry brush to coat the dough with an egg wash and sprinkle with coarse sugar.
• Place in the oven and bake at 425°F for about 15-20 minutes, until golden. Remove from the oven and let cool on the baking sheet for 15 minutes.
• Sprinkle with powdered sugar and serve with ice cream.

  Recipe inspired by Simply Recipes.