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Saskatoon Berry Butter Tarts


Description

These Saskatoon Berry Butter Tarts are a delicious twist on a classic Canadian treat!  Also learn how to make Saskatoon pie filling and how to freeze these delicious berries!


Scale

Ingredients

Saskatoon Berry Pie Filling:

  • 4 cups Saskatoon berries
  • 1/4 cup water
  • 2 tbsp fresh lemon juice
  • 3/4 cup sugar
  • 3 tbsp corn starch (or flour)

Butter Tart Filling:

  • 2 eggs
  • 1/3 cup butter
  • 1 cup white sugar
  • 1 tsp vanilla
  • 4 tbsp cream
  • 1 cup raisins (seedless)

Pie Crust:

  • 2 cups flour
  • 1/2 tsp salt
  • 2/3 cup shortening (lard)
  • 1/4 cup water

Instructions

Making the Saskatoon Berry Filling:

  1. In a saucepan, mix together the berries and water and simmer for 10 minutes over low-medium heat.
  2. In a separate bowl, mix together the sugar and cornstarch.
  3. Then add the sugar/flour mix to the berries and combine.
  4. Stir in the lemon juice.
  5. Simmer until the mixture slightly thickens.
  6. Set aside to cool.

Making the Butter Tart Filling:

  1. First beat together the eggs.
  2. In a saucepan, melt the butter.
  3. Then add the sugar, vanilla, cream, raisins and beaten eggs to the saucepan and bring to a boil over medium heat, and boil for 3 minutes.
  4. Set aside.

Making the Pie Crust:

  1. Sift flour and salt into a bowl.
  2. With a pie cutter, cut in shortening until the particles are pea sized.
  3. Sprinkle in water, 1 tsp or so at a time, mixing lightly with a fork. Don’t over mix or the crust will be tough.
  4. Press into a ball. It is okay if it is crumbly. In fact crumbly makes for a tender, flaky crust!

Putting the Tarts together:

  1. Preheat your oven to 375 degrees.
  2. Split the pie dough into 2 balls, then using a rolling pin, roll out each ball, doing one at a time (it’s just easier to handle the dough this way).
  3. Using a 3 inch circle (like a drinking glass, or cookie cutter), cut out your tart shells.
  4. Place the tart shells into a muffin tin.
  5. Add a heaping tablespoon of the butter tart mixture into the shell, then add a tablespoon of the Saskatoon pie filling on top of the butter tart filling. Do NOT mix.
  6. Bake for 18 – 20 minutes, or until the crust is slightly browned.

Notes

I also freeze this pie filling. It freezes very well. You will only use a small portion of the Saskatoon pie filling in this Butter Tart recipe, so use the rest to make more Saskatoon tarts or a pie!