准备

做糕点：

• Put the flour, sugar, salt, and butter in a food processor. Pulse four times for 1 second each. The butter will still be quite chunky. Combine the cider vinegar with 3-1/2 Tbs. ice water in a liquid measuring cup. Slowly pour the water mixture through the feed tube while pulsing very rapidly—a fraction of a second for each pulse—until the dough looks like it will gather into a mass, about 30 quick pulses. Stop just short of the dough forming a ball. Turn the dough out onto a lightly floured surface and shape it into a 4-inch round or square (depending on the shape of your pan; see the filling directions below). Wrap tightly in plastic and refrigerate for 1 hour or up to a day.
• Roll the dough on a lightly floured surface into a 10-1/2-inch round or a 9-1/2-inch square. Prick with a fork at 1-inch intervals and carefully set the dough on an ungreased baking sheet. Cover with plastic wrap and refrigerate for 30 minutes.
• Position a rack in the middle of the oven and heat the oven to 400°F. In a small bowl, mix the egg yolk and 1/2 tsp. water with a fork. Brush all of it over the chilled pastry and sprinkle with the almonds. Bake the pastry until lightly golden brown, about 15 minutes (it won’t be fully cooked). Set the baking sheet on a rack to cool. While the pastry bakes, assemble the filling.

Make the filling:

• Butter a round 10×2-inch ovenproof dish or 9-inch square baking pan.
• 糕点烘烤时，请带一小锅水煮沸。（如果使用油桃，请跳过此步骤。）使用一个开槽的勺子，将一个桃子放入水中。等待45秒钟，然后将桃子浸入一碗冰水中，直到足够冷却到足以处理并滑出皮肤。（如果皮肤不容易脱落，请重复轻巧和冷却的步骤。）重复其余的桃子。
• Halve the peaches or nectarines and remove the pits (quarter the fruits if they cling to the pits). Cut the fruit into 1/2-inch-thick slices and set aside. Rinse the blueberries under cold tap water, drain, and pat dry on paper towels.
• In a large bowl, whisk together the sugar, brown sugar, cornstarch, salt, and allspice. Add the peaches or nectarines, blueberries, ginger, lime zest, and lime juice. Fold together with a rubber spatula, making sure the ginger and lime zest are evenly distributed, and turn the mixture into the prepared pan. Cover loosely with foil.

Bake:

• 在400°F烘烤30分钟。将热量降低至350°F，然后继续烘烤，直到果实刚变软，果汁才开始冒泡，大约15分钟。将糕点滑到水果的顶部，然后继续烘烤，直到糕点和杏仁变成浓郁的金黄色，果汁显得浓密又泡泡，再过20至25分钟。这段时间的中途使用大型米爪铲的背面将糕点肉压入果实中，以便两者更好地整合。将Pandowdy放在冷却架上。在温暖或室温下服务。
  
  Carefully set the baked pastry on top of the partially baked fruit.