berry crumb tart

I was reading the Smitten Kitchen's, and she had a recipe for a hazelnut plum crumb tart.  It looked very yummy and not pie, which I have come to admit that I am not the fondest of.  The plums I come across lately are just not very good.  They are not allowed to ripen so there is really not enough flavor.  I also never have hazelnuts in the house.  That is what I get for growing up with a hazelnut tree.  So, I took her suggestions for the cream part of the tart, changed the fruit, changed the nuts, and changed the spices and came up with this.  Very yummy!

Berry Crumb Tart

Adapted from Smitten Kitchen

3/4 cup butter, room temperature

1/3 cup almond meal

1 1/2 cups flour

1/2 cup granulated sugar

1/3 cup brown sugar

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon salt

1 pound blackberries and raspberries

1 tablespoon flour

1/3 cup sugar

1 large egg

1 large egg yolk

1/3 cup heavy cream

4 ounces room temperature cream cheese

1/4 cup hempmilk

1/4 teaspoon salt

1/4 teaspoon cinnamon

Preheat oven to 350 degrees Fahrenheit.  Butter a 9 inch square pan or a 9 inch springform pan. 

In a medium bowl, mix the butter, almond meal, flour, 1/2 cup sugar, brown sugar, 1 teaspoon cinnamon, ginger, and 1/2 teaspoon salt together.  It will be a crumbly mix.

Press half this mixture into your pan.

Cover with berries.

In another bowl, mix the 1/3 cup sugar and cream cheese together.  Mix in the flour, eggs, and heavy cream.  Mix in the hempmilk, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt.  Pour over the berries.  

Sprinkle the rest of the crumb mixture over the berries.  Bake for 45 to 50 minutes.  There will be golden bits.

Very good warm.  Very good cold.  I am definitely making this one again.  I am thinking with strawberries at some point.  Maybe with balsamic vinegar.

I also need to work on a gluten free version which should not be that hard.  Might need to find testers since I am eating less sugar....