1 pt blueberries
1 pt blackberries
1 pt raspberries
: Juice of 1/2 lemon
3 TB sugar
2 c all-purpose flour
1/2 c sugar
1/2 ts baking powder
8 TB cold sweet butter, cut into
1/2 -inch dice -- plus 1 tabl
1 lg egg
1 ts almond extract
1/4 c cold milk
Preheat oven to 375 degrees.
In a medium saucepan, combine berries, lemon juice and
sugar. Place over medium heat and cook until just
boiling, about 5 to 6 minutes. Remove from heat and
allow to cool.
Place flour, sugar and baking powder in a food
processor and pulse quickly to blend. Add cold butter
and pulse quickly until mixture resembles fine bread
crumbs. In a separate bowl, beat egg, almond extract
and milk until smooth. With food processor going, add
liquid all at once and blend 10 to 15 seconds, until
just forming a ball. Remove dough from processor to a
well-floured cutting board. Shape the dough into a log
about 14 inches long and 1-1/2 inches tall. Grease a
cookie sheet with the remaining 1 tablespoon butter
and lay the log in a round in center. Place in a
preheated oven and bake for 30 to 35 minutes, until
light golden brown. Remove and allow to cool to room
temperature. Cut into slices about 1-inch thick, top
with 2 tablespoons of berry compote and serve.
