My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Monday, August 27, 2012

Blackberry Tart

How did it get to be the last week in August! Summer is almost over. Of course with the temperatures still in the high 80's and 90's you would not know it. The nights are really cool for sleeping with the windows open. Instead of picking quarts of blackberries, I'm now lucky to get a pint. But a pint is all you need for this cool and refreshing late summer dessert.

Yield: 8 servings
print recipe

2 cups crushed ginger snaps
1/4 cup butter, melted
1/4 cup sugar
1 cup vanilla Greek yogurt
8 ounces cream cheese, softened (You can use non-fat if you like)
Zest of 1 lemon
1 pint fresh blackberries, rinsed and patted dry with paper towels
1/2 cup of local honey

Combine cookie crumbs, butter, and sugar. Press into 8-inch tart pan. Bake at 350 degrees for 10 minutes. Set aside to cool. Stir yogurt, cream cheese, and zest together until smooth. Spoon yogurt mixture over the cooled crust. Place berries in an even layer over the yogurt mixture. Chill until ready to serve. Drizzle honey over all just before serving.


  1. maybe i will be getting blackberries off of my bushes next year! no open windows here yet. to much radiant heat from the city.

  2. this sounds amazing, we have tons of black berries growing on our property and if I can get them before the bears i will make this,


Note: Only a member of this blog may post a comment.