Double Berry-Almond Galette

Ingredients

    • Parchment paper
    • ½ cup
      125 mL slivered almonds, toasted
    • 2 cups
      500 mL all-purpose flour
    • 3 tbsp
      45 mL sugar
    • 1 ½ tsp
      7 mL table salt
    • ½ cup
      125 mL cold butter, cubed
    • ¼ cup
      60 mL cold vegetable shortening, cubed
    • 3 tbsp
      45 mL ice-cold water
    • 3 tbsp
      45 mL vodka, chilled
    • 1 cup
      250 mL fresh blueberries
    • 1 cup
      250 mL fresh blackberries
    • 2 tbsp
      30 mL sugar
    • 2 tsp
      5 mL lemon zest
    • 1 tbsp
      15 mL fresh lemon juice
    • ¼ tsp
      1 mL almond extract
    • ⅓ cup
      75 mL sugar
    • 3 tbsp
      45 mL all-purpose flour
    • 1 tbsp
      15 mL fresh lemon juice
    • 2 cups
      500 mL fresh blueberries
    • 2 cups
      500 mL fresh blackberries
    • 2 tbsp
      30 mL butter, cut into pieces
    • 1
      large egg
    • 1 tbsp
      15 mL sugar
    • Honey sour cream
    • Torn mint leaves

Instructions

    1. To prepare crust, pulse almonds in a food processor 15 times or until finely ground. Stir together ground almonds, flour, sugar and salt in a bowl. Cut cold butter and cold shortening into flour mixture with a pastry blender until mixture resembles small peas. Gradually stir in ice-cold water and vodka just until dry ingredients are moistened. Add up to 2 tbsp (30 mL) ice-cold water, if necessary. Shape into a disk. Wrap in plastic wrap and chill for 3 to 24 hours.
    2. To prepare topping, toss together blueberries, blackberries, sugar, lemon zest and juice, and almond extract. Let stand, stirring occasionally, 30 minutes. Cover and chill until ready to serve.
    3. Unwrap chilled dough, and place on floured parchment paper; sprinkle with flour. Roll to a 14 to 15 inch (35 to 38 cm) circle. Carefully transfer dough and parchment paper to a jelly-roll pan.
    4. To prepare filling, in a large bowl stir together sugar, flour and lemon juice. Stir in blueberries and blackberries. Spoon mixture into center of dough, leaving a 2 ½ inch (6 cm) border around edges; dot with butter. (Do not make filling ahead or it will become too juicy.) Fold edges of dough around fruit, pleating as you go and sealing cracks.
    5. Brush dough with beaten egg, and sprinkle with 1 tbsp (15 mL) sugar. Freeze 15 minutes.
    6. Preheat oven to 425 F (220 C).
    7. Bake on lower oven rack 30 to 35 minutes or until crust is golden.
    8. Transfer to a wire rack; cool 30 minutes. Serve with honey sour cream, if desired.
Notes

Tip 

To make honey sour cream, stir together desired amounts of sour cream and honey, to taste.