Blog Flog: Saskatoon (or Blueberry) Tarts
It’s that time- Saskatoons are ready for picking on shrubs along my street, at the dog park and along the riverbank… as always, I find myself rooting around for an empty coffee cup or other vessel to fill as I walk. I rarely manage to pick enough for pie, but almost always find enough for a batch of tarts-these are simple, made by simmering berries, sugar and cornstarch and spooning the mixture into pre-baked tart shells. Blueberries work just as well if you want to combine the two, or in case you don’t have access to saskatoons wherever you are.
Redpath Sugar (a Canadian staple since 1854!) asked me to be one of their guest instructors for the Redpath Baking School’s summer session, and saskatoon tarts seemed like the perfect thing to make – I set up and filmed a video in my dining room (I don’t have an island in my galley-style kitchen, which is not well set up to film in).
Thanks to Redpath for asking me to join – there are a ton of great videos (including some new ones from my pal Nik!) on their website to help and inspire – and are great for watching with your kids!
Saskatoon (or Blueberry) Tarts
AuthorJulie
Preheat the oven to 375F. Place the tart shells on a baking sheet and bake for 10-12 minutes, or until golden.
Heat half of the berries with 1/4 cup water in a medium saucepan over medium-high heat. Cook for a few minutes, until the berries soften and burst. In a small bowl, stir together the golden yellow sugar and cornstarch (use 1 Tbsp for saskatoons, 2 Tbsp for blueberries, which tend to be juicier) and stir into the berries along with the lemon juice and a pinch of salt.
Bring to a boil and simmer for 1-2 minutes, until the mixture has thickened and gone from slightly opaque to clear. Stir in the fresh berries and remove from the heat. Spoon the filling into the tart shells, piling them higher as the berries cool and the mixture thickens. Immediately before serving, dust the tarts with icing sugar, if you like. Makes 1 dozen tarts.
Ingredients
Directions
Preheat the oven to 375F. Place the tart shells on a baking sheet and bake for 10-12 minutes, or until golden.
Heat half of the berries with 1/4 cup water in a medium saucepan over medium-high heat. Cook for a few minutes, until the berries soften and burst. In a small bowl, stir together the golden yellow sugar and cornstarch (use 1 Tbsp for saskatoons, 2 Tbsp for blueberries, which tend to be juicier) and stir into the berries along with the lemon juice and a pinch of salt.
Bring to a boil and simmer for 1-2 minutes, until the mixture has thickened and gone from slightly opaque to clear. Stir in the fresh berries and remove from the heat. Spoon the filling into the tart shells, piling them higher as the berries cool and the mixture thickens. Immediately before serving, dust the tarts with icing sugar, if you like. Makes 1 dozen tarts.
