from mid spring through much of the summer in west michigan, berries each take their turn tempting me at the local farmer’s market. i freeze them, i turn them into jam, i toss them on top of yogurt and ice cream, and more often than not they just go straight into my mouth in rather alarming quantities. but since i purchase and grow and forage them in even more alarming quantities, sometimes i have to find ways to use up a large quantity of various berries.
this is what happened recently when currants, black raspberries, and gooseberries sat together languishing in disuse. they were more than could just be thrown as a topping onto ice cream, but less than was practical to turn into jam.
solution? a simple berry tart.
i cooked a sheet of pastry crust (store bought, gasp!), added a cream cheese sauce layer, then cooked the berries on the stovetop with a bit of sugar, lemon, and cinnamon til they were starting to gel.
simple, indeed, and still enough to feel like a real celebration of three lesser-known berries.
perfect.
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