1 cup nonhydrogenated vegetable shortening
1/4 cup melted coconut oil
1 cup granulated sugar
1/8 teaspoon salt
1 large egg
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour, plus extra bench flour
2 tablespoons plus 1 teaspoon tapioca flour
2 tablespoons granulated sugar
1/2 teaspoon ground cardamom
1/8 teaspoon kosher salt
1 1/2 pounds ripe nectarines, sliced 1/3-inch thick
1 tablespoon fresh lemon juice
1 tablespoon peach brandy
1/2 teaspoon vanilla bean paste
1 egg, lightly beaten
1 tablespoon milk
2 tablespoons turbinado sugar
1 can coconut cream, chilled
1 tablespoon powdered sugar
1/2 teaspoon almond extract
1/4 cup sliced almonds, toasted, for garnish
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