Toronto Pastry Chef Michelle Edgar shares her seasonal and local dessert.
2 1/4 cups all-purpose flour
1/3 cup ground almonds
1/3 cup granulated sugar
1/3 cup light brown sugar, packed
1 cup unsalted organic butter, cold, diced
1 1/2 cups diced strawberries
1 cup raspberries
2 large eggs
1/2 cup granulated sugar
1/4 cup all-purpose flour
2 tbsp ground almonds
1/2 cup whipping cream (35%)
3/4 tsp pure vanilla extract
Step 1: Preheat oven to 350°F. To make crust, stir together all ingredients except butter in mixing bowl. Add butter and work with fingertips until crumbly. Press 2/3 of mixture into ungreased 9" square baking pan. Bake 15 minutes.
Step 2: Top crust with berries in an even layer. Whisk together remaining filling ingredients. Pour over berries. Sprinkle with remaining 1/3 of the crust mixture. Bake until golden brown and set, 30 minutes. Cool completely.
Step 3: Cut into 16 squares. Transfer to airtight container. Refrigerate up to 5 days.