Berry Pizza

Ingredients: Pastry:

> 1/3 cup blanched almonds, lightly toasted
> 14 tablepoons (1-3/4 sticks) butter (room temperature)
> cup sugar
> 1 teaspoon grated lemon peel
> 2 cups all-purpose flour
> 1 egg
> 1 teaspoon baking powder
Topping:
> 1-1/3 cups fresh blueberries*
> 1 teaspoon cornstarch
> 3 tablespoons sugar
> Softly whipped cream
> 3 tablespoons sugar
> 1-1/3 cups fresh raspberries*
> 1 teaspoon cornstarch
* If unavailable, frozen berries can be substituted, drain and then measure.

Pastry:
>1/3 cup blanched almonds, lightly toasted

>14 tablepoons (1-3/4 sticks) butter (room temperature)

> cup sugar

>1 teaspoon grated lemon peel

>2 cups all-purpose flour

>1 egg

>1 teaspoon baking powder

Topping:
>1-1/3 cups fresh blueberries*

>1 teaspoon cornstarch

>3 tablespoons sugar

>Softly whipped cream

>3 tablespoons sugar

>1-1/3 cups fresh raspberries*

>1 teaspoon cornstarch

* If unavailable, frozen berries can be substituted, drain and then measure.

For Pastry: Pulverize almonds in processor with 2 tablespoons flour. Using electric mixer, cream butter and cup sugar until light and fluffy. Add egg and lemon peel and mix until fluffy. Combine remaining flour and baking powder. Add to butter with almonds, mixing just until blended. Shape dough into 6 long log. Wrap in plastic and refrigerate until firm. (Can be prepared one day ahead.)

Line baking sheets with parchment. Cut dough into six 1 slices. Roll each out between sheets of plastic wrap to 6: disc. Turn out onto prepared sheets, removing plastic and spacing 3 apart. Fold in of each edge; pinch to form high border. Chill 15 minutes (Can be prepared one day ahead). Position rack in center of oven and preheat to 400F. Combine blueberries, 3 tablespoons sugar and 1 teaspoon cornstarch in small bowl. Divide among 3 crusts. Combine raspberries, 3 tablespoons sugar and 1 teaspoon cornstarch; divide among remaining 3 crusts. Bake pastries until edges are light golden brown, 15 to 20 minutes. Serve warm, topped with dollop of whipped cream.

Present these pastries soon after baking. Leave whole or cut into quarters. Makes 6 Pastry.

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The Happy Berry, Inc.
120 Kelley Cr. Rd.
Phone: (864) 868-2946
Farm: (864) 350-9345
Email: hberry@innova.net