Thaw pastry, piece together and roll out thinly. Grease a springform pan with a 26 cm (approximately 10 inches) diameter or a baking sheet measuring about 25 x 25 cm (approximately 10 x 10 inches). Place dough into pan and press up sides to form an edge. Prick bottom with a fork, cover with baking paper, top with dried beans and blind bake at 180°C (approximately 350°F) for 20-25 minutes.
Mix sour cream, sugar, vanilla pudding powder, egg yolks, lemon juice and lemon zest. Bring to a boil while stirring. Cool. Remove base, discard dried beans and baking paper, pour in filling and set in refrigerator. Rinse blueberries, blanch nectarines, peel, remove pits and slice into columns. Toast almonds in a dry frying pan.
To serve, spread nectarines and blueberries on the cake and sprinkle with flaked almonds.