1 cup unbleached all-purpose flour
3/4 cup Sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons unsalted butter (cut into 6 pieces, plus more for buttering the pan)
1 large egg
1 pound (5 to 6) firm pluots (pitted and cut into quarters, pitted and cut into quarters)
3/4 cup crème fraîche
2 tablespoons (packed) brown sugar
1/4 teaspoon pure almond extract