Make the frangipane filling: in a medium bowl, whisk together the almond flour, sugar and all purpose flour.

In a small bowl, combine the butter, eggs and almond extract, then stir into the almond mixture. Cover and refrigerate for a minimum of 2 hours (and up to 3 days).

Assemble and bake the galette: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.

On a lightly floured surface, roll out the pie crust to an ⅛ inch (3 mm) thick circle, trim away any jagged edges and place on the prepared baking sheet.

Spread the frangipane filling in the center of the pie crust, leaving about a 3-4 inch (9 cm) border all around.

Arrange the sliced fruit evenly on top of the frangipane.

Fold the edges of the pie crust over the fruit, pinching the crust together where it pleats to create a border.

Brush the crust with the egg wash and sprinkle the crust with sugar.

Bake for roughly 30 minutes, or until the crust is golden.

This is best served the day it is made, still slightly warm and with a scoop of vanilla ice-cream. Store any leftovers loosely covered at room temperature for up to one day, or in the refrigerator for up to 3 days. Rewarm, if desired, in a 300°F (150°C) oven for 10 minutes.