# What You Need:
→ Almond Crust
01 - 1 1/4 cups 150g all-purpose flour
02 - 3/4 cup 75g almond flour
03 - 2 tbsp granulated sugar
04 - 1/2 tsp salt
05 - 1/2 cup 115g cold unsalted butter, cubed
06 - 1 large egg yolk
07 - 3-4 tbsp ice water
→ Berry Filling
08 - 3 cups 400g mixed summer berries (strawberries, blueberries, raspberries, blackberries)
09 - 1/4 cup 50g granulated sugar
10 - 1 tbsp cornstarch
11 - 1 tsp lemon zest
12 - 1 tbsp lemon juice
13 - 1 tsp vanilla extract
→ Assembly
14 - 1 egg, beaten (for egg wash)
15 - 1 tbsp sliced almonds (optional)
16 - 1 tbsp coarse sugar (optional, for sprinkling)
# How-To Steps:
01 - In a large bowl, whisk together flour, almond flour, sugar, and salt. Work in the cold butter using a pastry blender or fingers until mixture resembles coarse crumbs. Add egg yolk and 3 tbsp ice water. Mix just until dough comes together, adding more water if needed. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
02 - In a bowl, gently toss berries with sugar, cornstarch, lemon zest, lemon juice, and vanilla. Set aside.
03 - Preheat oven to 400°F 200°C. On a lightly floured surface, roll out dough into a 12-inch 30cm circle about 1/4-inch thick. Transfer to a parchment-lined baking sheet.
04 - Spoon berry mixture onto the center of the crust, leaving a 2-inch border. Fold edges gently over the filling, pleating as needed.
05 - Brush crust edges with beaten egg. Sprinkle with sliced almonds and coarse sugar if desired.
06 - Bake for 35-40 minutes, until crust is golden and filling is bubbling. Cool slightly before serving.
