butter tart

These Saskatoon Berry Butter Tarts are a delicious twist on a classic Canadian treat!  Also learn how to make Saskatoon pie filling and how to freeze these delicious berries!

Saskatoon Berry Butter Tarts

Saskatoon berries

water

lemon juice

tbsp sugar

tbsp corn starch (or flour)

eggs

butter

white sugar

vanilla

tbsp cream

raisins (seedless)

flour

tsp salt

shortening (lard)

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 cornstarch.

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

Simmer until the mixture slightly thickens.

Making the Saskatoon Berry Filling:

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.

Making the Butter Tart Filling:

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

Sprinkle in water, 1 tsp or so at a time, mixing lightly with a fork. Don&#8217;t over mix or the crust will be tough.

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

Making the Pie Crust:

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

Using a 3 inch circle (like a drinking glass, or cookie cutter), cut out your tart shells, either 12 or 15.  I rework any extra dough to make more tarts.

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 for 18 &#8211; 20 minutes, or until the crust is slightly browned.

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

Putting the Tarts together:

These are so good! 
I do wish it had more Saskatoon flavour.
I think next time I'll see if I can find dehydrated Saskatoons or maybe dehydrated blueberries instead of raisins.
I also used my mother-in-laws butter tart recipe, only 1 egg, brown sugar, half the amount of raisins. Worked great.

I used this recipe to make tarts of the blueberry and saskatoons my daycare kids picked. They loved it

Simple to make and super delicious.  I cheated and used store bought tart shells I had in the freezer.  I was worried they wouldn’t be deep enough to fit the Saskatoon filling and the butter tart filling in the right proportions but it was fine.  I have some saved for guests that are coming from Ontario.  They are going to love it

Butter Tarts are the Ultimate Canadian treat. A sweet, gooey filling, wrapped with a tender, flaky crust. Perfect for the holidays, or dessert anytime.

Butter Tarts

all purpose flour

Tablespoon sugar

salt

Tablespoons butter (cut into 1/4" pieces and chilled)

lard

Tablespoons vodka (chilled)

Tablespoons ice cold water

graham wafers ((optional - use flour

raisins

unsalted butter (melted)

brown sugar

corn syrup

egg (lightly beaten)

Process 3/4 cup of all-purpose flour, 1 Tablespoon sugar, and 1/2 teaspoon salt together in a food processor to mix. Spread 4 Tablespoons butter pieces and 6 Tablespoons lard pieces over the flour mixture and process until the fats are incorporated, about 10 seconds.

Scrape down the bowl and add the remaining 1/2 cup flour. Pulse until evenly distributed, about 5 pulses.

Transfer mixture to a medium bowl. Sprinkle 2 Tablespoons vodka and 2 Tablespoons ice cold water over the flour mixture. Stir with a spatula and press together until the dough is one solid mass.

Turn dough onto a piece of plastic wrap and form into a 4&quot; disc. Wrap tightly with plastic and refrigerate for at least 45 minutes or up to 2 days. Before rolling dough out, let sit on counter to soften, about 10 minutes.

While dough is softening, break 3 graham wafers into pieces and grind in food processor or coffee grinder. Sprinkle crumbs over work surface (see note).

Place dough on graham wafer crumbs and roll to about 1/8&quot; thick. Cut into 4&quot; circles with a cookie cutter or drinking glass. Push the circles into muffin cups. Form scraps into a ball and re-chill if needed before re-rolling. Cover muffin pans with plastic and refrigerate until ready to use.

For the Crust

Place 1/2 cup raisins into a bowl and cover with warm water. Allow to sit for 30 minutes to soften.

Heat oven to 400°F.

Place 1/4 cup unsalted butter in a medium microwave-safe bowl. Heat on high until melted, about 1 minute. Whisk 1/4 cup packed brown sugar, 1 pinch salt 1/2 cup corn syrup 1 large egg, and 1/2 teaspoon vanilla into the butter mixture until uniform.

Drain the raisins and spread them equally among tart shells. Pour the butter mixture into tart shells until the are covered, about 1/2 to 1cm (1/4&quot;-1/2&quot;) below the top of the pastry. Do not overfill!

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Top 2 butter tart recipes from across the web

The most viewed butter tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Saskatoon Berry Butter Tarts

Butter Tarts

The most viewed butter tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine