For the Pastry Crust
- 21/2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 14 tablespoons butter, cold and cut into cubes
- 1 medium egg, mixed with 5 tablespoons ice cold water
- 2-3 drops vinegar
For the Frangipane
- 2/3 cup butter, softened
- 2/3 cup sugar, white or brown
- 2 large eggs
- 1 large egg yolk
- 2 tablespoons Calvados, or cognac
- 1 pinch salt
- 1/4 teaspoon almond extract
- 12/3 cups ground almonds
- 1/4 cup all purpose flour
- 2 pounds plums, firm, thinly sliced
- 2 pounds nectarines, thinly sliced
- 3 tablespoons lemon juice, optional
Make the Crust
Place flour, salt and sugar in bowl of food processor and process at high speed to mix. Add butter to flour mix and pulse at low speed until the butter is in pea-sized discreet pieces. Alternatively, place in a large mixing bowl and cut in butter with fingers or pastry cutter.
Beat egg lightly and mix with cold water and vinegar. Turn on processor to medium speed and immediately add egg-water mixture and shut off motor. Pinch the dough between your fingers and if it is too dry add a bit more water and pulse. If too sticky add a little flour. Be sure not to over-mix!
Divide dough in half and wrap each in plastic wrap. Refrigerate for 1-18 hours or freeze for 2 weeks.
To Make the Frangipane and Assemble
Put butter and sugar in a large bowl and cream together. Beat the eggs with the Calvados or cognac, salt and the almond extract. Add a small amount of the egg mixture to the butter and sugar and beat until combined. Continue to add a little at a time and beat until smooth. Fold in the ground almonds and flour. Refrigerate until needed (no longer than 3 hours).
Roll out the disk of pastry dough to a 13-inch circle. Transfer to an 11-inch pie pan, fit carefully to the pan without tearing (if it does tear just moisten the edges of the tear and repair with a piece of leftover dough). Trim the top edge even with or a little above the top edge of the pan.
Fill the crust with frangipane, smoothing it with an offset spatula. Line the outer periphery of the crust with sliced fruit, placing slices directly on the frangipane with skin facing up. The fruit slices will sink in a little, so they do not need to be pressed in. Vary the fruit by colour and arrange artfully, adding slices as shown. If the fruit begins to discolour sprinkle lightly with lemon juice. When the pan is filled and you are satisfied with the arrangement of the slices place in the refrigerator to chill for 30 minutes. Preheat the oven to 400 °F with rack in the low position.
Place the cold pie in the preheated oven. Bake for 10 minutes and then reduce the heat to 350 °F and continue to bake for an additional 30 to 35 minutes. If the fruit begins to brown excessively cover with foil. After a total baking time of 40 to 45 minutes the fruit should be soft and the frangipane risen and slightly firm. The bottom crust will not be soggy, but will still be soft.
Note: If you want a crisp bottom crust you can dock it (prick with a fork) and prebake in the hot oven for 10 to 15 minutes before adding the frangipane. If you decide to prebake you will want to leave more of the dough above the edge of the pan when trimming, to correct for shrinkage.