Rustic Blackberry Tart

This is such a simple an easy dessert to throw together.

Take about 3 cups of your favorite berries (I used frozen blackberries) and toss them with 1/2 tsp almond extract, 1 tsp vanilla, 2 tablespoons tapioca (for thickening) and 1/3 cup sugar. Let this mixture sit for 15 minutes.

Just for fun, I tossed in 3 ounces of cream cheese, cubed small.

Pour the fruit mixture into the middle of a pre-made 9-in pie dough round. Fold the sides up around the fruit and pinch the folds to make sure it's sealed.

Then brush the crust with milk and sprinkle with sliced almonds. I only had almond pieces, so that's what I used. You could also use sanding sugar for sparkle and crunch. If you want some extra decadence sprinkle a few small pieces of cold butter on top of the fruit. Maybe 2 Tablespoons cut into really small cubes. 

Bake at 375 for 30 to 35 minutes. Check the almonds and crust to see how they're browning. Cover with foil the last 5 to 10 minutes if the almonds are browning too quickly!

Once cooled slightly, slice and enjoy!

I thought the addition of the cream cheese bits were really good. It mellowed out the fruit and added a nice creamy texture.


Easy Berry Tart
1 9-in dough round, unthawed (I used pillsbury)
3 cups frozen fruit
1/3 cup sugar (more if you like sweet pie)
 2 tablespoons dry tapioca
1 tsp vanilla
1/2 tsp almond extract, optional
Sliced almonds
1 tablespoon milk


Preheat oven to 375.
Place fruit, sugar, tapioca and extract in a medium bowl. Stir and let sit for 15 minutes. Place dough round onto a parchment lined cookie sheet. Pour marinated fruit into the middle of dough and fold up sides of dough around filling. Brush top of crust with milk and sprinkle with almonds. 


Bake for 30 to 35 minutes. Check crust and almonds last ten minutes of baking and cover with foil if almonds are browning too quickly.