INSTRUCTIONS

1. To make the frangipane, whisk almonds, flour, and ¼ tsp salt together in a medium bowl.
2. Beat butter and sugar together in the bowl of a stand mixer fitted with the whisk attachment at medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl. Add egg and beat on medium-low until combined. Scrape down the sides of the bowl again. Add 1 tsp vanilla, lemon juice, zest, and ginger. Add dry ingredients and mix at medium speed until mixture is well-combined, light, and fluffy (about 4 minutes).
3. Lightly flour a large piece of parchment paper. Roll out the chilled puffed pastry into a rough 14-in circle (If using a package that comes in two sheets, stack sheets on top of each other before rolling). Slide the parchment paper (with dough) onto a large baking sheet and chill in the refrigerator for 10 minutes.
4. Arrange a rack in the bottom third of the oven. Preheat oven to 375°F degrees.
5. Remove baking sheet from refrigerator. Spread apricot jam over dough in a rough 10-in circle.
6. Spread frangipane in a 10-in circle on top of the jam.
7. Fan out peach slices on top of frangipane in two concentric circles (the outer circle should be roughly 8-in in diameter).
8. Bring edges of the dough up and over peaches, overlapping as you go and using the parchment paper to help you lift. Return baking sheet to fridge and chill for 15 minutes.
9. Whisk egg with remaining ½ tsp vanilla and a pinch of salt in a small bowl.
10. Brush egg wash over the dough. Sprinkle tart with turbinado sugar. Top peaches with pistachios.
11. Bake galette until the frangipane is golden-brown, slightly puffed and a wooden skewer inserted into the center of the tart comes out clean, about 45 minutes.

Kitchen Tip: If the puff pastry gets soft and the edges start to stick to the parchment paper, chill in the fridge before folding.