Start by weighing out and prepping your ingredients. Weigh the flour out then put it in the freezer. Then cut the butter into thumb-sized cubes and place in the fridge along with the weighed out water and discard.

Allow everything at least 30 minutes to chill.

Once ingredients are chilled, add the flour, sugar and salt to the mixing bowl, then gently whisk to combine.

Add the chilled butter, and use a pastry blender to cut the butter through the flour into pea-sized pieces.

Form a well in the center, then add the discard and start combining using a Danish dough whisk, spoon or spatula.

Add the water, trying to spread it evenly across the dough. Continue mixing with the whisk briefly, then begin using your hands to absorb all the liquid in the dough.

Remove from the bowl onto a clean work surface. Using the ball of your thumbs, push down into the dough, spreading it out as you go.

Wrap the dough in cling film, and either chill immediately or leave it out at cool room temperature for 4-8 hours to begin fermenting.

To make the filling, cream the butter and sugar together until light and fluffy. Add the almond flour, egg, and almond extract, and mix until smooth.

Take the chilled pastry from the fridge, unwrap it, and place on a lightly floured work surface.

Roll it out into a final size of just over 18” x 12” at a thickness of about 3mm, then cut out six circles of 6” diameter.

Make an egg wash by whisking one egg with a splash of water or milk and a pinch of salt.

Place the pastry circles on the work surface, add a heaped tablespoon of frangipane in the center, and top with fruit filling.

Fold the edges of the pastry toward the center to create a hexagonal shape.

Egg wash the edges and sprinkle with sugar if desired.

Bake in a preheated oven at 350° F convection or 375° F conventional for 15-25 minutes or until golden brown.