Peach Frangipane Galette

For the dough: 1. Whisk flour, sugar and salt together. 2. Cut butter into the flour until small pieces. 3. Add ice water and stir with fork until mixture comes together to form mass. 4. Add more water as necessary, form into ball. 5. Divide into 2 pieces. (Can divide each half into 4 more if individual). 6. Shape each piece into ball. Wrap with plastic wrap. 7. Chill at least 30 minutes. For Frangipane and assembly: 1. Combine almond paste, sugar and room temperature butter in mixer or food processor. 2. Beat until combined, add rum and egg and beat until smooth. Set aside. 3. Roll one disk of dough on lightly floured surface to 11 inch circle. 4. Line a rimless cookie sheet with parchment paper or silpat. Transfer dough and chill for 10 minutes. 5. Spoon half the Frangipane into the center and spread towards the edges, leaving a 2 inch border. 6. Arrange half the fruit in concentric circles over the Frangipane. 7. Preheat oven to 400 degrees. 8. Finish the tart by folding the exposed border over the tart on itself, crimping to make folded over border. 9. Chill tart again in the fridge for 10 minutes. 10. Brush dough with 1 tablespoon of melted butter and sprinkle with sugar over entire tart. 11. Place in oven for 35-45 minutes until crust is golden. 12. Cool for 5 minutes, slide onto cooling rack. Cool another 20 minutes before slicing.