# What You'll Need:
→ Pastry
01 - 1 1/4 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1/4 teaspoon fine sea salt
04 - 1/2 cup unsalted butter, cold and cubed
05 - 1/4 cup ice water
→ Frangipane
06 - 1/2 cup almond flour
07 - 1/4 cup granulated sugar
08 - 3 tablespoons unsalted butter, softened
09 - 1 large egg
10 - 1/2 teaspoon pure vanilla extract
11 - 1/4 teaspoon almond extract (optional)
12 - Pinch of salt
→ Stone Fruit Filling
13 - 4 cups mixed ripe stone fruits (peaches, plums, nectarines, apricots, cherries), pitted and sliced
14 - 2 tablespoons granulated sugar
15 - 1 tablespoon cornstarch
16 - 1 teaspoon fresh lemon juice
→ Assembly
17 - 1 egg, beaten (for egg wash)
18 - 1 tablespoon coarse sugar (for sprinkling)
# Directions:
01 - Whisk together flour, sugar, and salt in a large mixing bowl. Add cold cubed butter and cut in using a pastry blender or fingertips until mixture resembles coarse crumbs.
02 - Gradually add ice water to flour mixture, mixing just until dough comes together. Shape into a disk, wrap in plastic, and refrigerate for a minimum of 30 minutes.
03 - Cream softened butter with sugar until light in color. Beat in egg, then incorporate almond flour, vanilla extract, optional almond extract, and salt. Mix until smooth.
04 - Gently toss sliced stone fruits with granulated sugar, cornstarch, and lemon juice in a mixing bowl.
05 - On a lightly floured surface, roll chilled dough into a 12-inch round. Transfer to a parchment-lined baking sheet.
06 - Spread frangipane evenly over the dough, leaving a 2-inch border for folding.
07 - Layer prepared stone fruits over the frangipane.
08 - Carefully fold pastry edges up and over the filling, pleating as necessary to secure.
09 - Brush the crust with beaten egg and sprinkle with coarse sugar.
10 - Bake in a preheated 400°F oven for 35–40 minutes, until pastry is golden and fruit juices are bubbling. Let cool slightly before slicing.
