Step 1

In a saucepan, mix together the berries and water and simmer for 10 minutes over low-medium heat.

Step 2

In a separate bowl, mix together the sugar and cornstarch.

Step 3

Then add the sugar/flour mix to the berries and combine.

Step 4

Stir in the lemon juice.

Step 5

Simmer until the mixture slightly thickens.

Step 6

Set aside to cool.

Step 7

First beat together the eggs.

Step 8

In a saucepan, melt the butter.

Step 9

Then add the sugar, vanilla, cream, raisins and beaten eggs to the saucepan and bring to a boil over medium heat, and boil for 3 minutes.

Step 10

Set aside.

Step 11

Sift flour and salt into a bowl.

Step 12

With a pie cutter, cut in shortening until the particles are pea sized.

Step 13

Sprinkle in water, 1 tsp or so at a time, mixing lightly with a fork. Don’t over mix or the crust will be tough.

Step 14

Press into a ball. It is okay if it is crumbly. In fact crumbly makes for a tender, flaky crust!

Step 15

Preheat your oven to 375 degrees.

Step 16

Using a rolling pin, roll out the pie dough to about an 1/8 of an inch thickness.

Step 17

Using a 3 inch circle (like a drinking glass, or cookie cutter), cut out your tart shells, either 12 or I rework any extra dough to make more tarts.

Step 18

Place the tart shells into a muffin tin.

Step 19

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.

Step 20

Bake for 18 – 20 minutes, or until the crust is slightly browned.

Step 21

Let the tarts cool in the pan for about 5 minutes, then remove them onto a cooling rack.