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Total time: 1 hour plus time to chill Serves: 10 3/4 c. whole-wheat pastry flour 3/4 c. unbleached organic pastry flour 3 tbsp. raw cane sugar 1/4 tsp sea salt 1 stick Henry's Unsalted Butter, cut into small pieces 1/4 c. ice water, plus more if needed 1 tsp. white vinegar 2 tsp. almond extract 1 Henry's Large Egg, separated (reserve egg white) 4 c. organic blueberries 3 tbsp. raw cane sugar 2 tbsp. organic unbleached flour 1 tbsp. lemon zest 2 tbsp turbinado sugar 1/8 c. slivered almonds 1/3 c. Henry's Blueberry Spreadable Fruit Sift together whole-wheat flour, unbleached flour, sugar and salt. Cut in butter with a pastry blender. Whisk together ice water, vinegar, almond extract and egg yolk. Stir into flour and butter mixture until the dough forms a ball. Add more water if the dough is too dry. Turn out the dough onto a lightly floured work surface and form into a ball. Flatten the ball into a disc and wrap in plastic wrap. Refrigerate for at least a half hour. Preheat oven to 425°F. Mix blueberries with sugar, flour and lemon. Set aside. Roll dough out on a lightly floured surface into a 14-inch circle. Place dough on a baking sheet lined with parchment paper. Place berry mixture in the center of the dough, leaving a two-inch border. Fold border over filling, leaving an open circle in the center. Whisk remaining egg white until it is frothy. Brush over crust. Sprinkle crust with almonds and turbinado sugar. Bake for 15 minutes, then turn the oven down to 325°F and bake for 40 minutes longer. Remove from oven and set aside to cool. Heat spreadable fruit in a saucepan. Brush over berries. Serve warm with a scoop of Henry's ice cream and a mint leaf garnish. |
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