#summer baking

Baking my way through 50 states:

Honey blackberry kolaches with cream cheese filling 🍯

Summer. Luscious. Bright.

Ingredients:

For the Crust:

1 Cups All Purpose Flour

½ Cups Cornmeal, finely ground

½ tsp Salt

½ Cup Granulated Sugar

2 Large Egg Yolks

For the Filling:

2 Tbsp Unsalted Butter

1 tsp Vanilla Bean Paste

3 Large Eggs

2 Large Egg Yolks

1 ½ Cups Granulated Sugar

1/3 tsp Lemon Zest, finely grated

Pinch of Kosher Salt

¼ Cup All Purpose Flour

3 Cups Raspberries, washed and separated in half

Directions:

For the Crust:

1. In a small bowl, whisk together the flour, cornmeal, and salt. Set aside. In a stand mixer fitted with paddle attachment, beat the butter and sugar until light and fluffy. Beat in egg yolks. Add the dry ingredients and mix until dough just comes together. Flatten into a disk, wrap in parchment, and refrigerate for at least 20 minutes. (Can store overnight).

For the Filling:

1. Preheat oven to 375° and grease a 11-inch tart pan.

2. In a small saucepan over low heat, melt the butter. Add the vanilla bean paste and stir until butter is golden brown, about 5 minutes. Set aside to cool.

3. In a medium bowl using electric beaters, mix the eggs, egg yolks, and sugar until thick – about 3 minutes. Beat in the cooled butter, lemon zest, and salt. Then stir in the flour until just blended.

4. Remove crust from fridge and roll out into a circle, about ½ inch thick. Lay into tart pan and use your fingers to press into the bottom and up the sides. Spread 1 ½ cups of raspberries into the bottom and then pour the custard over the top, filling almost to the top of the pan.

5. Bake in center rack for 40 minutes. If a merengue forms over the top you can crack it off. Wrap the edges of the crust with foil and return to oven for another 15-20 minutes until top is golden brown and a knife inserted into the tart comes out clean. Let cool completely. Serve cold or at room temperature with the remaining 1 ½ cups fresh raspberries spread over the top.