Make the Galette Dough:

• In a large bowl, whisk together flour, sugar, and salt.
• Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
• Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
• Shape into a disk, wrap in plastic wrap, and chill for at least 1 hour.

Prepare the Frangipane Cream:

• Beat the butter and sugar together in a medium bowl until light and fluffy.
• Add the almond flour, eggs, almond extract, and vanilla extract, mixing until smooth.

Assemble the Galette:

• Preheat oven to 375°F (190°C).
• Roll out the dough on a floured surface into a 12-inch (30cm) circle. Transfer to a parchment-lined baking sheet.
• Spread the frangipane cream evenly over the dough, leaving a 2-inch (5cm) border around the edges.
• Arrange the fruit over the frangipane cream.

Fold and Bake:

• Fold the edges of the dough up and over the fruit, pleating as needed to create a border.
• Brush the dough with beaten egg and sprinkle with sugar.
• Bake for 40–45 minutes, or until the crust is golden brown and the fruit is bubbling.
• Cool slightly before serving.