Preheat oven to 350°F.

In a food processor, pulse 1/4 cup flour and 1/3 cup sugar to combine.

Add 1/2 cup chopped butter and pulse to form coarse crumbs.

With motor running, add 2 tbsp cold water until dough just comes together.

Turn out onto a floured surface and press together lightly.

Shape into a disc, wrap in plastic wrap and chill for 20 mins.

Roll out pastry until 1/4 inch thick.

Line an 8 inch tart pan with the pastry.

Trim edges.

Line with parchment paper and pie weights.

Bake blind for 10 mins.

Remove paper and weights and bake for another 5 mins.

Let cool.

To make the filling, process 3/4 cup ground almonds, 1/2 cup sugar, 1/2 cup softened butter, 1 whole egg, 1 egg yolk, 1 tbsp brandy and 1 tsp vanilla in a food processor until smooth.

Transfer filling to tart shell and smooth surface.

Press 3 halved and pitted nectarines, cut-side up, and 3 oz pitted cherries into filling.

Sprinkle with 1 tbsp sugar.

Bake for 40-45 mins, until center is just set.

Let cool completely in pan.

Dust with powdered sugar to serve.