It’s saskatoon time here on the prairies. A little earlier than normal what with the heat wave we’ve been having. It’s a drag to have to turn the oven on, but it’s a sacrifice we’ll make to have a taste of these yummy 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. If you would sooner have a pie, this should be enough to fill one 9″ deep-dish pie shell. Bake the tarts at 375°F for about 14 minutes, until the pastry is golden and the filling is bubbly. Remove from oven and cool before serving.