- 2 cups flour
- 1 1/2 cups sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup plus 2 tablespoons cold unsalted butter, cubed
- 1/2 cup milk
- 1/4 cup plus 2 tablespoons heavy cream
- 1/4 teaspoon almond extract
- 6 nectarines (about 2 pounds), stones removed, sliced
- 6 cups pitted cherries
- Juice of half a lemon
- 2 tablespoons Amaretto or Grand Marnier
- 2 tablespoons cornstarch
- 2 tablespoons coarse sanding sugar or raw sugar
- Whipped cream or vanilla ice cream, for serving
Combine the flour, 1/2 cup of the sugar, baking powder, and half of the salt in a mixing bowl and whisk to blend. Add 1/2 cup of the butter and using your fingers or a pastry blender, cut it into the flour until only tiny pieces are visible. In a small bowl, combine the milk, heavy cream and almond extract and stir into the flour mixture (or work with your hands) just until the dough comes together in a rough mass. Do not overwork. Place the dough onto a large piece of plastic wrap and pat into a disk shape. Wrap and refrigerate for at least 1 hour.
While the dough is resting, combine the nectarines, cherries, remaining cup of sugar, lemon juice, Amaretto, cornstarch, and remaining 1/4 teaspoon salt in a large bowl and toss to combine.
Preheat the oven to 350 degrees F and lightly grease a 9- by 13-inch baking dish. Transfer the fruit to the baking dish and dot the top with the remaining 2 tablespoons of butter.
After the dough has rested, remove it from the refrigerator. Lightly flour a clean work surface, unwrap the dough, and sprinkle it with flour. Using a floured rolling pin, roll the dough to a thickness of about 3/8-inch, roughly in the shape of the baking dish. This does not have to be exact. Transfer the dough to the baking dish, positioning it over the top of the fruit. Brush the top of the dough with the remaining 2 tablespoons of heavy cream, and sprinkle with the coarse sugar. Bake in the center of the oven until the dough is golden brown and the fruit is bubbly around the edges with thick juices, about 1 hour. Remove from the oven and let rest for 15 minutes or so before serving.
Serve warm, with a dollop of whipped cream or a scoop of vanilla ice cream.
Pavlovas with Passion Fruit Curd
White Chocolate, Pumpkin Seed and Sour Cherry Bark
Chocolate Angel Food Cake with a Cardamom and XO Creme Anglaise
Honey-Thyme Fruit Compote with Blue Cheese Crostini
Pumpkin Chocolate Chip Muffins
Easy Fall Spice Cake
Warm Blackberry Cobbler with Creole Cream Cheese Ice Cream
Espresso Spice Crinkle Cookies
Rosemary Shortbread Cookies