9-10 Oz. fresh blackberries
2 T. minute tapioca
1/2 C. sugar for berries plus 1 C. sugar for crumb crust
pinch of salt
2 T. water for filling plus 2 T. cold water for crumb crust
1 stick cold butter cut into dice
1 1/4 C. all purpose flour
1/2 t. cinnamon
1/2 t. salt
1/4 t. baking powder
4 Oz. cream cheese
Set aside 3/4 c. of the crumb mixture for the topping. Place the rest of the crumbs in the bottom of the prepared pan. Fit a section of plastic wrap directly over the crumbs and pat them into a crust pushing the edges up the side about an inch. Discard the plastic and dot the crust with small portions of the cream cheese. I cut them into loose cubes the size of dice. Spoon the berry filling over the cream cheese and sprinkle the remaining crumb topping evenly over the tart.
Bake for 50-60 minutes until the filling is bubbling and the crumbs are browned. Cool for about 12-14 minutes than remove the sides of the pan. Serve warm or at room temperature.