300 g flour
200 g butter
2 tablespoons sugar
2 teaspoons cold water
250 peach compote or marmalade
100 g cherries
1 egg for brushing
3 tablespoons pearl sugar
20 g almond flakes
2 tablespoons powdered sugar
Have the flour, sugar and softened butter in a food processor. Run the mixture together so that the butter is perfectly distributed into the flour. Add the water and continue to run the food processor until the mixture is formed into a soft dough. Cool for 30 minutes to make it easier to roll.
Roll and press the dough directly on to a baking tray covered with baking paper. It is supposed to be a circle that is about as big as the baking tray. Spread the peach compote (or marmelade) onto the dough, but leave a border of apporximately 3 cm without any jam.
Divide the apple and nectarines into slices and place in a circle on top of the peach compote. Decorate with the cherries.
Start folding the edges of the dough inwards. Repeat around the whole cake, giving you a nice double-edged dough that wraps the fruit.
Brush the dough with egg wash. Sprinkle pearl sugar and almond flakes over the dough and the fruits in the middle.
Bake the in the middle of the oven at 180 °C for about 40-45 minutes. The cake is ready when the edges are golden brown and the fruit is soft. Let the cake cool on the baking tray. Dust with powdered sugar before serving.