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