Ciambela with Summer Berry Compote



4 servings



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


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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