Almond Galette with Summer Fruit

Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat until creamy. Add the flour and salt and mix until the mixture forms coarse crumbs. Gradually add the ice water in two additions, mixing just until a dough forms. Divide the dough in half, shape into discs, wrap, and chill for at least 30 minutes.
To make the almond filling, combine the very soft butter, sugar, almond flour, and cornstarch in a medium bowl. Mix until smooth. Add the eggs and whisk or beat until fully incorporated and the mixture is slightly fluid. Set aside at room temperature.
Peel and thinly slice the fruit, keeping the slices intact and uniform.
Preheat the oven to 355°F (180°C). Line two sheet pans with parchment paper. Lightly flour the parchment.
Roll each piece of dough out on the parchment into a rough 10-inch/25 cm round or oval—neat edges aren’t necessary. Spread half the almond filling in the center of each, leaving a 1½-inch/4 cm border. Arrange the sliced fruit over the filling in an asymmetrical or loose fan pattern. Fold the edges of the dough up and over the fruit, pleating gently where needed. Sprinkle generously with sugar.
Transfer the parchment with the galettes to the baking sheets. Bake for 35 to 40 minutes, until the crust is golden and the fruit is bubbling.
Let cool for 10 minutes. Serve warm, optionally with a scoop of vanilla ice cream in the center.

INGREDIENTS