All you need:
1 1/4 c. Hy-Vee all-purpose flour
1/4 c. ground toasted Hy-Vee almonds
1/2 tsp Hy-Vee salt
1/4 c. Hy-Vee shortening
1/4 c. Hy-Vee butter, chilled
4 tbsp ice water, divided
1/2 c. plus 1 tbsp Hy-Vee sugar, divided
2 tbsp quick-cooking tapioca
3 c. blackberries and blueberries
Hy-Vee skim milk
1 tbsp sliced almonds
All you do:
Preheat oven to 375 degrees.
To make pastry, stir together flour, ground almonds and salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour into a ball, kneading gently until it holds together. On a large piece of lightly floured parchment paper, roll into a 13-inch circle. Slide paper with pastry onto baking sheet; set aside.
For filling, in a large bowl stir together 1/2 cup sugar and tapioca. Add berries and toss until coated. Mound filling in center of pastry, leaving the outer 2 inches uncovered. Fold uncovered pastry up over filling, pleating as necessary and using paper to lift pastry border. Lightly brush pastry edges with milk and sprinkle with sliced almonds and remaining 1 tablespoon sugar.
Bake for 50 to 55 minutes or until filling is bubbly and crust is golden. If necessary, to prevent overbrowning, cover edge of tart with foil during the last 5 to 10 minutes of baking. Cool for 30 minutes on baking sheet on a wire rack.
Nutrition information per serving:
Dietary Fiber: 2g
Saturated Fat: 3.5g
Trans fats: 0g
Daily nutritional values:
4% vitamin A
8% vitamin C