2 ¼ cups of unbleached flour
1 ½ tablespoon of active dry yeast
6 ½ tablespoons of raw sugar
3 eggs, whisked
1 stick unsalted butter, very soft, diced
2 tablespoons of water, room temp
2 tablespoons of poppy seeds
1 teaspoon of cinnamon
½ teaspoon ginger
1/8 teaspoon of ground mace
3 cups of fresh blueberries
¼ cup raw sugar
2 teaspoons fresh lemon juice
1 ½ tablespoons corn starch
3 tablespoons almond milk
2 tablespoons raw sugar
In stand mixer fitted with dough hook, place flour, spices, poppy seeds, yeast and sugar, and mixer well. Now add water and eggs and mix until dough starts to come together, about 2 minutes. Reduce speed, and slowly add butter, a few pieces at a time. I usually combine all the butter over 4 minutes. Once all butter is blended in, increase speed a few notches and let the dough hook knead the dough for about 5 minutes.
Flour a work surface and pour out dough onto surface and knead into a ball. Place dough in a greased bowl and cover with plastic wrap and set aside to rise for about an hour. You want it to double in size.
While dough is rising, place all the filling ingredients in a large bowl and toss to combine. Set aside.
Preheat oven to 375 degrees
Once dough double in size, place on a floured work surface and roll out to about a 14 to 16-inch rough circle. Place in a tart tin, letting the excess fall over the sides. Place blueberry mixture in center and fold up the edges to the top. Brush with almond milk and sprinkle with sugar.
Bake for about 45 minutes or until crust is golden brown and center is nice and bubbly. Remove and let set and cool for about half hour before serving – Enjoy