>> Saskatoon Berry Pie Filling:
>> 2 cups fresh Saskatoon berries
>> 1/8 cup water
>> 1 tbsp fresh lemon juice
>> 1/4 cup organic cane sugar
>> 5 tsp corn starch
>> Butter Tart Filling:
>> 1 eggs
>> 5 tbsp cup butter
>> 1/2 cup organic cane sugar
>> 1/2 tsp vanilla
>> 2 tbsp cream
>> 1/4 cup (soaked) raisins (presoak in water for 20 minutes then drain)
>> 12 unbaked tart shells: store-bought or homemade.
Making the Saskatoon Berry Filling:
In a saucepan, mix together the berries and water and simmer for 10 minutes over low-medium heat.
In a separate bowl, mix together the sugar and corn starch.
Then add the sugar/corn starch mix to the berries and combine.
Simmer until the mixture slightly thickens.
Set aside to cool.
Making the Butter Tart Filling:
First beat the egg. In a saucepan, melt the butter. Then add the sugar, vanilla, cream, raisins and beaten egg to the saucepan and bring to a boil over medium heat; boil for 3 minutes.
Putting the Tarts together:
Preheat oven to 375 degrees.
Place the tart shells into a muffin tin if homemade or place thawed tart shells on a parchment paper covered baking sheet.
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.
Bake 18 - 20 minutes, or until the crust is slightly browned.
(In this recipe photo I used a combination of Saskatoon berries, blueberries and bunchberries.)
Wild Edibles in Recipe:
Wild Fungi in Recipe:
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