Berry Almond Galette

Preheat the oven to 425ºF.

For the crust, combine the flour, salt, and sugar in a large bowl. Cut the butter into small pieces and use a fork to press it into the flour mixture until it looks like coarse crumbs (or use a food processor, but you won’t get the awesome arm workout). Add the almond extract then the water a little at a time until you can press the dough together to make a ball. Try to touch it as little as possible. Cover with plastic wrap and put it in the fridge for a few minutes.

Toss all the filling ingredients into a bowl and stir to combine. Let it sit while you make the topping.

For the topping, combine almonds, brown sugar and butter in a food processor. Process until almonds are finely ground and topping looks all crumbly.

Get your chilled dough from the fridge. On a well-floured surface using a well-floured rolling pin, roll out the dough into a big circle. Roll it up around your rolling pin, transfer it to a cookie sheet and spread it out again. Pour the filling into the middle of the circle and fold up at least 2-3 inches of the edge all the way around and press the pieces together so none of the filling leaks out.

Bake for 20-25 minutes. Remove from the oven and sprinkle the almond-sugar topping over the berries. Return to the oven for another 10 minutes until golden brown. Let it cool for at least 20 minutes. Top each slice with whipped cream or ice cream for extra bonus yum.