Summer fruit galette with frangipane

Roll one crust on a floured surface to about an eighth of an inch thick and 13 to 14 inches across; optionally trim the rough edges.

Fold the pastry in half and in half again to move it onto a parchment-lined baking tray, then unfold.

Spread the frangipane to about three to four inches from the border.

Pile peaches, strawberries and blueberries in the centre.

Bring the pastry up the sides to encase the frangipane, which acts as a barrier and soaks up the fruit juices.

Egg wash generously and optionally sprinkle with granulated sugar.

Bake at 425F (220C) around 35 to 40 minutes.

Serve still a bit warm with vanilla ice cream.