Place cooled almonds into TM bowl with sugar and mill 10 sec/speed 10.
Add butter, flour, egg yolk, mixed spice and vanilla. Blend few sec/speed 7. Continue blending with short bursts on the Turbo button until the mixture forms a crumbly dough. Tip out onto Silpat mat and bring together with hands to form a disc. Place in freezer for up to 20 minutes.
Preheat oven to fan forced 180°C.
Roll pastry out using cornflour to prevent sticking to a large round on baking paper. Place sliced apricots and cherries into centre of pastry and sprinkle liberally with caster sugar. Fold edges of pastry up and over around the fruit to form a crust.
(It can be quite rough and in fact is very forgiving...so don't be too alarmed if it looks a little rustic! Stick back together where necessary with a few pinches as needed.)
Bake for 25-35 minutes until pastry is fragrant and centre is bubbling, and fruit is well cooked. Cool slightly before drizzling with a little vanilla essence, some milk and enough icing sugar to form a thick consistency 'glaze'.
Dust with icing sugar.
Ideally serve with ice cream and or cream and a big ole slice of I’m sorry!