# 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, 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 bowl, whisk together flour, sugar, and salt. Add cold butter cubes and cut in 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 wrap, and refrigerate for at least 30 minutes.
02 - In a mixing bowl, cream softened butter and sugar together until light and fluffy. Beat in the egg, then fold in almond flour, vanilla extract, almond extract, and salt. Mix until smooth and well combined.
03 - In a separate bowl, gently toss the sliced stone fruits with granulated sugar, cornstarch, and fresh lemon juice until evenly coated.
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 the frangipane evenly over the dough, leaving a 2-inch border. Arrange the stone fruit mixture over the frangipane. Fold the pastry edges up and over the filling, pleating as needed. Brush the pastry with beaten egg and sprinkle with coarse sugar.
05 - Place in preheated oven and bake for 35 to 40 minutes, until the pastry is golden brown and the fruit is bubbling at the edges. Remove from oven and cool slightly before slicing.
