Almond Financier with Nectarines and Berries

Lightly butter the bottom and sides of a round 9-inch cake pan.

Place 1 1/4 cups plus 2 tablespoons butter in a medium sauté pan. Slice the vanilla bean in half lengthwise, and use a paring knife to scrape the seeds and pulp onto the butter. To make sure not to lose any of the precious seeds, run your vanilla-coated knife through the butter. Add the vanilla pod to the pan, and cook the butter and vanilla over medium heat 8 to 10 minutes, shaking the pan occasionally, until the butter browns and smells nutty. Discard the vanilla pod. Set the butter aside and keep warm.

Sift the flour, confectioners’ sugar, and 1/2 cup granulated sugar into a large mixing bowl. Add the almond meal and salt and stir to combine well.