(Recipe slightly adapted from Alexandra Cooks)
Galette Dough
1¼ cups all-purpose flour
1 tbsp sugar
¼ tsp table salt
8 tbsp unsalted butter
¼ c ice water
1. In a medium bowl, whisk together the flour, sugar and salt. Cut the butter into flour mixture using two knives or a pastry cutter, until butter is in small pieces.
2. Add ice water and stir with a fork until the mixture starts to stick together in a mass. Form the dough into a ball and split in two.
3. Shape each piece into a ball, wrap in saran wrap and chill for at least 30 minutes and as long as overnight. You can pre-make the dough as well and freeze it to use later!
Frangipane
¼ cup almond paste
2 tbsp sugar
2 tbsp butter at room temperature
2 tsp rum
1 small egg
In the bowl of a stand mixer or food processor, combine almond paste, sugar and butter. Beat until combined, then add rum and egg and beat until smooth, or until only small lumps remain.
To make the tart:
Dough
Frangipane
1 peach, sliced
1 cup huckleberries
pinch sugar, pinch salt
1 tbsp butter, melted
1 tsp sugar
parchment paper
1. Toss peach slices and huckleberries with the pinches of sugar and salt. Set aside.
2. Preheat the oven to 400ºF. Remove the dough balls from the fridge. On a lightly floured work surface, roll one disk out approximately into a 9-inch circle, using flour as needed to prevent sticking. Line a cookie sheet with parchment paper. Transfer dough to parchment paper.
3. Spoon 1-2 tablespoons of the frangipane into the center of the tart and spread toward the edges, leaving a 2-inch border all the way around. Arrange the peach slices, overlapping in a circle over the frangipane, then spread huckleberries on top.
4. Finish the tart by folding the exposed border over the tart onto itself, crimping to make a folded-over border. Chill tart in the refrigerator for 10-15 minutes. Repeat with second dough ball to make a second tart.
5. Once the tarts have chilled for 10-15 minutes, take them out and brush the dough with the melted butter and sprinkle sugar over entire tart. Place in the oven for 30-35 minutes or until crust is golden.
6. Let cool for five minutes on tray then slide parchment paper and tart onto a cooling rack and let cool 20 minutes before serving. Serve with a scoop of vanilla ice cream if you're feeling fancy!
