Here in northern Michigan we are poised to enter the summer fruit season…with the prospect of NO fruit this year! Repeated spring frosts have decimated the blossoms on virtually all of our fruit crops. So no apricots, strawberries, peaches, raspberries, cherries (gasp!), even apples are threatened. Horrors.
I am just hoping that the wild blackberries have escaped this awful fate. As a talisman against this eventuality, I offer the following dessert, courtesy of Blondie’s Cakespot.
Adapted from Always With Butter
1 cup flour
pinch of salt
7 Tbsp butter, room temp
3 oz cream cheese, room temp
6 oz fresh goat cheese
4 oz cream cheese
2 Tbsp honey
1 tsp fresh thyme leaves
1/4 tsp salt
1/4 tsp pepper
12 oz blackberries (or more)
2 Tbsp honey
1/2 tsp thyme leaves
– Combine everything in a food processor and pulse a few times until the dough is uniform. Turn out onto a piece of saran wrap, shape into a flat disk and refrigerate for at least 2 hours. It will be a very soft dough at this point so you definitely need to chill it to make it workable.
– Preheat the oven to 350F. The original instructions tell you to grease a 12×8″ tart pan, but I used my 9″ round one and didn’t grease it and everything still came out beautifully.
– On a lightly floured surface, roll out the dough and fit into your tart pan, trimming the edges. Stick it into the freezer. If you have some extra dough left over, re-roll it and make an extra mini-tart for later.
– Combine all the ingredients in a bowl and beat until the mixture is smooth and uniform. Pour into the pan, smooth the top and bake for 25 to 35 minutes. Once the top is just slightly puffy and golden you should be all set.
– Let the tart cool completely, top with berries (as many as you like), a drizzle of honey over the top, and shower with the rest of the thyme leaves, if you like a savory note.