Adapted from smitten kitchen
1 pâte brisée (a pastry dough)
125 g blackberries (I used strawberries)
250 g creme fraiche (cream cheese might be preferable)
8 spoonfuls of granulated sugar (feel free to use less)
1 spoonful cornstarch
1 large egg + 1 egg white, lightly beaten
Juice of half a lemon/lime
Pinch of salt
A few scrapings zest from 1/4 lime
1/2 teaspoon vanilla extract
1 egg yolk, beaten with a splash of water
1 spoonful of turbinado or coarse sugar for sprinkling
1 spoonful chopped pistachios (optional)
Preheat the oven to 175°C. Butter a round baking pan.
In a small bowl, mix the berries, 1 spoonful of sugar, citrus, and cornstarch; stir to combine, set aside.
In a medium bowl, beat the cream cheese with the eggs until fluffy. Beat in 7 spoonfuls of sugar, citrus zest, vanilla, salt.
Carefully drape the pastry dough in the prepared pan, letting the edges hang over the sides. Pour in cream cheese batter, then spoon the berry mixture over. Lightly swirl them together. Gently pinch the dough edges into loose creases and loosely lay the creases down over the filling; repeat all around.
Lightly brush egg wash around the edges of the dough. Sprinkle generously with sanding sugar and nuts. Bake until golden brown, 35 minutes. Cool completely, and store in the refrigerator before serving.