# 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
18 - 1 tablespoon coarse sugar
# How To Make It:
01 - In a large mixing bowl, combine all-purpose flour, granulated sugar, and salt. Add cold cubed butter; use a pastry blender or fingertips to cut in until mixture resembles coarse crumbs. Gradually mix in ice water until dough forms. Flatten into a disk, wrap in plastic, and refrigerate for 30 minutes.
02 - Cream softened butter and granulated sugar until light and fluffy in another bowl. Incorporate egg, almond flour, vanilla extract, almond extract, and salt, mixing until smooth.
03 - Gently toss sliced stone fruits with granulated sugar, cornstarch, and fresh lemon juice to evenly coat.
04 - Preheat oven to 400°F. Line a baking sheet with parchment paper. On a lightly floured surface, roll the chilled dough into a 12-inch circle and transfer to the prepared baking sheet. Spread frangipane evenly onto dough, leaving a 2-inch border. Arrange stone fruits on top of frangipane. Fold pastry edges up and over filling, pleating as needed. Brush folded pastry with beaten egg and sprinkle with coarse sugar.
05 - Bake for 35 to 40 minutes, until pastry is golden and fruit is bubbling. Allow to cool for several minutes before slicing and serving.
