Note: I did not use a frangipane in the above pictured tart. This frangipane makes for a truly special tart. If you’re pressed for time, however, or don’t feel like making frangipane, the peaches and the galette dough alone will make a wonderful dessert.
- ¼ C. almond paste
- 2 T. sugar
- 2 T. 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. Set aside.
- Prep Time: 5 minutes