Saskatoon Berry Tarts

IMG_1739It’s saskatoon time here on the prairies.  That means tarts, pies and jam, although this year I’m not feeling the jam and pies, gonna stick with the tarts.

The “recipe” is pretty fluid:  for 4 cups of berries, start with a scant cup of white sugar, 3 tablespoons of corn starch, and a 1/4 cup of water.  Stir the sugar and cornstarch together, then add the water.  Add just enough water to be able to melt the sugar and cornstarch together.  Pour over the berries in a medium saucepan and cook over low heat, stirring often, until berries release their juice, and mixture is hot and bubbly and has thickened.  Taste at this point and add a bit of extra sugar if necessary.  A teaspoon or two of lemon juice helps cut a too-sweet flavor.  Let the berries cool about 40 minutes, stirring gently from time to time, then fill tart shells.   For 3″ tarts, use about 1/8 cup of filling per tart.  A batch of filling this size should fill about 12-15 tarts.  Bake tarts at 375°F for about 14 minutes until pastry is golden and filling is bubbly.  Remove from oven and cool before serving.


9 Comments (+add yours?)

  1. Penny Geiger
    Sep 26, 2015 @ 17:54:59

    Hi there! I’m next door to you in Saskatchewan and have just completed making the filling! It is truly delicious! The recipe is a bit limited when it comes to the tart shells and the baking but there were further instructions in the comments! Thank you for sharing.


  2. Evelyn
    Aug 07, 2014 @ 12:52:47

    At what temperature do you cook and for how long?


    • kathyhillacre
      Aug 07, 2014 @ 17:27:57

      I usually bake the tarts at 375 degrees F, for about 15 minutes. You want the pastry nicely browned and the filling bubbling. If you use, sweet pastry lower the temperature to 350 degrees to avoid over-browning.


  3. Jenn
    Oct 24, 2013 @ 01:17:47

    So do you bake the shells first?


  4. Janet
    Aug 14, 2013 @ 09:01:40

    Do these store well in the freezer? Like until we see you again?? 🙂


  5. Brenda Leyland
    Jul 20, 2013 @ 13:15:30

    Yum… what a toothsome sight those tarts are!
    And a lovely pic of the actual berries.

    Very nice posting…as always!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 37 other followers
Follow Endlessly Delicious on
%d bloggers like this: