1/2 cup Almond Meal
2 cups All-purpose flour
3 tablespoons Sugar
1 teaspoons Kosher Salt
3/4 cup Unsalted Butter, very cold, cubed
1/4 cup Ice-cold water
2 cups fresh Blackberries, rinsed
1 cups fresh Blueberries, rinsed
1 cup fresh Raspberries, rinsed
1/3 cup Sugar
3 tablespoons All-purpose flour
1 tablespoon fresh Orange Juice
1/2 teaspoon Almond Extract
2 tablespoons Unsalted Butter, cut into pieces
Sugar, for sprinkling
Preheat oven to 375 degrees Fahrenheit
In a bowl, combine almond meal, flour, sugar, and kosher salt. Using your hands or a pastry blender, cut the butter into the dry ingredients, until there are pea-sized pieces left. Stir in the cold water 1 tablespoons at a time until the dough forms a shaggy clump. Turn the dough out onto a clean, lightly floured surface. Knead a few times just to bring the dough together. Form into a disc, wrap in plastic wrap, and chill for 3 hours in the refrigerator. The dough can chill for up to 24 hours in the refrigerator.
To make the filling, combine all berries in a bowl. Toss with the sugar, flour, orange juice, and almond extract. Make sure the filling is well mixed. Do not make too far in advance as the fruit will get too juicy.
When ready to use, remove the dough from the refrigerator. Place on a clean, lightly floured surface. Roll the dough into a 12″ circle, 1/4″ thick. Place on a parchment lined baking sheet. Spoon the filling into the center, leaving 2″ between the filling and the edge of the dough. Dot the top of the fruit with butter. Pull the excess dough up and around the fruit filling. Fold and pinch the dough to keep it in place.
In a small bowl, whisk the egg with 1 teaspoon cold water. Once the dough is in place, brush it with the egg wash. Sprinkle with a small amount of sugar.
Bake for 35 minutes, until the crust is golden brown but fully cooked.
Photographed by Danielle Kosann.