Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: Makes 12

Fresh wild berries baked on a butter tart delivers satisfaction to the taste buds. Not too sweet, yet totally delectable, this tart will be a hit.

- click for video -

Ingredients

>> 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.

Instructions

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.

Set aside.


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:

Edible Trees and Shrubs in Recipe: Common Blueberry, Saskatoon

Recipe Category: Desserts and Snacks