2 1/2 c. flour
3 tbsp. sugar
1 c. plus 4 tbsp. butter (divided)
4 tbsp. ice water
2 large egg yolks, lightly beaten
14 nectarines
14 peaches
8 tbsp. vanilla sugar

Preheat over to 375°F. Butter 2 8 or 10-inch round baking dishes. Combine the flour and plain sugar in a bowl or a food processor. (All ingredients should be cold.) Add 1 cup chilled butter, cut into small pieces. Process for about 10 seconds or until mixture resembles coarse meal. (To mix by hand, combine the dry ingredients in a large mixing bowl. Use a pastry blender or 2 table knives and cut in the butter until the mixture resembles coarse meal.) Add ice water a few drops at a time just until dough holds together, without being wet or sticky. Test the dough by squeezing a small amount together. If it is too crumbly, add a bit more water.

Divide the dough into 2 equal parts. Place on a piece of plastic wrap and press the dough into a flat circle with your hands. (This makes rolling easier than if the dough is chilled as a ball.) Wrap and chill well at least 1 hour. Wash and dry the fruit. Cut into wedges and distribute evenly between the 2 prepared baking dishes. Sprinkle with 3 tablespoons vanilla sugar per dish; dot with 2 tablespoons butter per dish. Roll out each piece of dough large enough to cover the top of each baking dish. Place the dough over the fruit and pinch around the edges of the baking dishes to seal. Trim the excess dough. Make 4 or 5 slits in the dough to allow steam to escape. Divide the remaining vanilla sugar and sprinkle over the top of each crust.

Bake 45 minutes or until crust is brown. Serve warm or cool.

Vanilla Sugar:

White sugar
6 to 8 fresh vanilla beans

Store 6 to 8 vanilla beans in a covered quart jar filled with white sugar. Replenish the sugar as you use it.