9Tbspunsalted butter, very cold, cut into chunks (125 g)
1egg
pinchsalt
FOR THE FILLING
5-6largeapricots
15dark cherries
⅓cupraw almonds, ground into meal (50 g)
scant ¼cupgranulated sugar (50 g)
1Tbspcoarse turbinado sugar
Instructions
MAKE THE PASTRY AND CHILL IT
If you are using a food processor, put the flour, sugar, and salt in the machine, and whiz it briefly to mix them well. Add the cubes of butter and the egg, and process about 2 minutes, until the dough comes together. If you’re making this crust without machinery, sift the dry ingredient together, cut in butter, stir in the egg, just until the dough comes together well.
Form the dough into a flat round disc, wrap it, and let it rest in the refrigerator at least one hour.
AT BAKING TIME
When ready to cook, take the dough out of the refrigerator. Preheat oven to 400°F. Grind the raw almonds into meal using a blender or food processor.
Roll out the dough on parchment paper using a floured rolling pin. Form it into a rough circle about 12 in (30 cm) in diameter. It doesn’t have to be even or perfect. It’s rustic! Move the crust, still on its parchment, to a shallow rimmed baking pan.
Mix together the ground almonds and sugar, and spread this mixture in center of dough, leaving 2 inches (5 cm) around the edge.
Wash and cut both apricots and cherries in halves, removing the stones, and place them on the dough.
Sprinkle the fruit with remaining sugar, and fold the edges of the dough over the fruit, pleating where necessary.
Bake 30 minutes, until the crust is golden and the filling is bubbling. Let stand at least 20 minutes before serving.