Instructions
- Prepare the Crust: Brown the Unsalted Butter in a saucepan until golden brown and fragrant. Cool completely. In a large bowl, whisk together the All-Purpose Flour, Almond Flour, Granulated Sugar, and Fleur de Sel. Cut in the cooled browned 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 1 hour.
- Prepare the Blackberry Compote: In a saucepan, combine the Blackberries, Granulated Sugar, Balsamic Glaze, and Lemon Juice. Cook over medium heat, stirring occasionally, until the blackberries have softened and released their juices, about 10-15 minutes. Let cool.
- Prepare the Frangipane Filling: In a bowl, cream together the softened Unsalted Butter and Granulated Sugar until light and fluffy. Beat in the Egg, then stir in the Almond Flour and Almond Extract.
- 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. Spread the Frangipane Filling evenly over the dough, leaving a 2-inch border. Top with the cooled Blackberry Compote.
- Fold the edges of the dough over the filling, pleating as you go. Sprinkle the crust with Toasted Sliced Almonds and Turbinado Sugar. Bake for 45-50 minutes, or until the crust is golden brown and the filling is set.
