Four and Twenty Blackbirds....

With all the berries available, my freezer is filling up! Love this easy light dessert you can make in no time with a pump of nutrition to boot! My first one was a Fresh Plum tart from here But today I had blackberries, blueberries, fresh raspberries, and threw in a fresh Georgia peach. I also added a few modifications from Eatingwell's recipe here

Add lemon juice, preserves, vanilla, and the secret ingredient...fresh ground allspice. I thought allspice was a blend of what I call the sweet baking spices, eg, cinnamon, nutmeg, etc. But I found it whole at the store and decided to break out a retired grinder. Let that steep for half hour while you roll out the dough and top w/ a mix of wheat flour, almonds and sugar. I tried this "natural sugar" and it seems to take less. Or at least the husb said so. Last time I made the tart, I sprinkled the finished tart w/ 6T. white sugar to give it the sweet pump, but today, just 2T of the natural sugar did it. Who would know? EatingWell has a nice little whole grain recipe for pie dough, but I shortened it with good ol Pillsbury.....

Save the juice to reduce. Dump the fruit on top...fill er up and fold....

Brush with egg and top with more natural sugar.... Holy Yum!

What could be better...a serving of fruit wrapped in dough and topped with natural sugar. Recipe recommends vanilla cream....we like good ol ice cream....or maybe a Talenti Tahitian Vanilla Bean Gelato! Enjoy!