# 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
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 - In a large mixing bowl, whisk together flour, sugar, and salt. Cut in cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs. Gradually add ice water, mixing just until dough comes together. Flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
02 - In a bowl, cream softened butter and sugar until light and fluffy. Beat in egg, then fold in almond flour, vanilla extract, almond extract, and salt. Mix until smooth and well combined.
03 - In a bowl, gently toss sliced stone fruits with sugar, cornstarch, and lemon juice until evenly coated.
04 - Preheat oven to 400°F. Line a baking sheet with parchment paper. On a lightly floured surface, roll chilled dough into a 12-inch circle. Transfer to prepared baking sheet. Spread frangipane evenly over dough, leaving a 2-inch border. Arrange stone fruits over frangipane. Fold pastry edges up and over filling, pleating as needed. Brush pastry with beaten egg and sprinkle with coarse sugar.
05 - Bake for 35-40 minutes, until pastry is golden brown and fruit is bubbling at the edges. Cool slightly before slicing.
