To prepare the dough, in a food processor pulse dry ingredients and lemon zest 3 times. Add cubed butter and pulse 4 more times. In a separate bowl, whisk together cream, egg and vanilla. With the machine running slowly, add liquid until the dough comes together. Press dough into a disk, wrap in plastic and chill for 30 minutes to 1 hour.
To prepare the almond filling, toast the almonds and cool. Pulse in food processor until finely ground. Add sugar, butter, flour, egg yolk and pinch of salt. Pulse until smooth. Place in a bowl until ready to use.
Preheat the oven to 375 degrees. Remove dough from refrigerator. If hard let sit for 5 minutes. Prepare the counter with a light dusting of flour and roll dough into a 12 inch round and approximately 1/8 inch thick. Place on a parchment lined sheet pan. Place in the refrigerator while making fruit mixture
To prepare the peaches and blueberries, toss with lemon juice and zest and a bit of sugar depending on the sweetness of fruit.
Remove the dough from the refrigerator and spread the almond filling in the middle leaving a 2 1/2 inches border around the edges. Mound the fruit on top of the almond layer. Gently fold the border up and over about 2 inches of fruit, overlapping dough every few inches to create folds. Brush dough with egg wash or cream, sprinkle with sugar and bake until the crust is golden brown and fruit is bubbling - 40-50 minutes. Slice and serve warm or at room temperature with a scoop of ice cream, creame fraiche or whip cream. Serve 8.