Sassy Blackberry Tart

Blackberries are heaped on a tart with a cheesecake filling, then drizzled with orange marmalade, and then finally sprinkled with orange zest. This beauty is going to my clubhouse this evening for Mexican Train Dominoes. I will set it on the counter, then step aside for the stampede of geezers and geezerettes. Within minutes, all that will be left are lonely crumbs.

Ingredients:
2 cups finely crushed graham crackers
1/4 cup plus 2 tablespoons butter, melted
1/4 cup plus 2 tablespoons sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
2 (8-ounce) packages cream cheese, softened
2 tablespoons fresh orange juice
1/2 cup honey
2 large eggs, beaten
5 to 6 cups fresh blackberries
1 cup prepared orange marmalade
3 tablespoons orange zest

Directions:
1.Preheat oven to 350°.

2.In a large bowl, combine graham crackers, butter, sugar, ginger, and cinnamon, mixing well. Press mixture into the bottom and up sides of a 9-inch removable-bottom tart pan.

3.Bake for 12 minutes. Let cool on a wire rack.

4.In a large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Add orange juice and honey, beating well. Add eggs to cream cheese mixture, beating well. Pour into prepared tart crust.

5.Bake until center is set, 20 to 25 minutes. Let cool on a wire rack. Refrigerate for at least 2 hours.

6.Arrange blackberries in rows on top of chilled tart.

7.In a microwaveable bowl, melt orange marmalade in 30-saecond intervals, stirring between each (1 to 1 1/2 minutes total cooking time). I added a healthy splash of Brandy to my marmalade. Brush over blackberries. Sprinkle with orange zest.



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