1. Preheat oven to 425 degrees F.
2. Toast the almonds in a dry frying pan until light gold and fragrant. Set aside to cool.
3. In the bowl of a food processor or blender, finely grind the sugar and vanilla, if using. Add the almonds and grind to a paste. Add the egg and blend until smooth.
4. On a lightly floured surface, roll the pastry into a rectangle roughly the size of your baking sheet. Transfer the dough to the baking sheet. Prick the dough all over with a fork to prevent it from bubbling during baking.
5. Spread the almond paste evenly over the dough, leaving a good 1 to 1 1/2-inch border. Place the apricot, plum and peach slices on top of the paste and sprinkle with the 2 teaspoons of sugar. Fold the pastry edge over the fruit to form a rim.
6. Bake about 20 to 25 minutes or until edges are golden brown.

Optional

1. : While the galette is cooking, bring the jam and brandy and to a simmer in a small saucepan. Simmer, stirring, until the jam is melted. Don’t boil or overcook.

Creme Fraiche

1. To make the creme fraiche garnish, combine the cream, sour cream and sugar.
2. When the galette is done, place it on a wire rack to cool. If you are glazing the galette, brush it with the jam and brandy mixture while the galette is still hot.
3. Cut galette into pieces and drizzle with creme fraiche.