Ciambela with Summer Berry Compote
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Ingredients
1 pint | blueberries | 1 pint | blackberries | 1 pint | raspberries | 1/2 | lemon, juice of | 3 tbsp. | sugar | 2 cups | all-purpose flour | 1/2 cup | sugar | 1/2 tsp. | baking powder | 8 tbsp. | cold sweet butter, cut into 1/2-inch dices | 1 tbsp. | cold sweet butter | 1 | lg. egg | 1 tsp. | almond extract | 1/4 cup | cold milk |
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Instructions
Preheat oven to 375°F. 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.
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