Instructions
- Prepare the Crust: In a large bowl, whisk together the All-Purpose Flour, Granulated Sugar, and Salt. Cut in the Cold Unsalted Butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add the Ice Water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Filling: In a large bowl, gently combine the Blackberries, Granulated Sugar, Almond Extract, Lemon Juice, and Almond Flour.
- Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
- Transfer the dough to a baking sheet lined with parchment paper. Pour the Filling into the center of the dough, leaving a 2-inch border.
- Fold the edges of the dough over the filling, pleating as you go. In a small bowl, whisk together the Egg and Milk to create the Egg Wash. Brush the crust with the Egg Wash.
- Sprinkle the crust with Sliced Almonds and Turbinado Sugar. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
