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© Meredith Corporation. All rights reserved. Used with permission.
To prepare dough: In a medium bowl, stir together rye flour, all-purpose flour, 1 tablespoon sugar and salt. Using a pastry blender, cut in butter until pieces are pea size. Sprinkle 1 tablespoon ice water over part of the flour mixture; gently toss with a fork. Push moistened pastry to side of bowl. Repeat, using 1 tablespoon ice water at a time, until all of the flour mixture is moistened. Gather the dough into a ball, kneading gently until it holds together. Wrap in plastic wrap; chill for 1 hour.
To prepare filling: In a food processor, combine sliced almonds, pastry flour and 1/4 cup sugar. Cover and process until almonds are finely ground. Set aside. In a large bowl, combine blueberries, 3 tablespoons sugar, basil and lemon juice. Set aside.
Preheat oven to 350°F. Divide the dough into four equal portions. On a piece of lightly floured parchment paper, roll one of the dough portions into a circle 8 inches in diameter. Slide the paper with the pastry onto a large baking sheet; set aside. Repeat with the remaining three dough portions. Sprinkle about 3 tablespoons of the ground almond mixture onto the center of each pastry circle, leaving the outer 1 1/2 inches uncovered. Top each circle with 1 cup of the blueberry mixture. Fold the uncovered pastry up and over the filling, pleating as necessary and using the paper to lift the pastry border.
Lightly brush the pastry top and sides with egg. In a small bowl, combine the remaining 2 tablespoons sugar and the cinnamon. Sprinkle evenly over the pastry and filling.
Bake for 30 to 35 minutes or until the pastry is golden brown and filling is bubbly. Serve warm or at room temperature.