Yes these are as good as they look! My sister was over from Saskatoon and loves these berries so I decided to make Saskatoon berry tarts. I've made them once before and they are seriously so yummy! The orginal recipe and picture come from joinmefordinner. I did do some adaptations to it.
You can use pre-made tart shells if you would like or use the recipe below. It whips up pretty fast and easy. You can also use a tart pan. The pastry recipe below will make enough for 2 crust pie or 8 4-inch tart pans or approx 20-24 tarts. (I use a small plastic container to cut out the pastry dough for the tarts..it's a 2 cup container)
Pastry Crust
2 C flour
1 tsp salt
1 C chilled butter
1 Tbsp vinegar
1/3 C milk
- Put flour and salt in food processor and pulse.
- Cube butter, then add to flour in processor bowl and pulse until it resembles coarse meal.
- Add vinegar to milk. Add all at once to flour mixture. Pulse until it just forms a ball.
- Remove and divide into two balls. If you are not using both right away wrap in plastic wrap and refrigerate.
If doing tart shells. Roll out the first round disc of dough on a slightly floured clean surface until 1/8-1/4 of an inch. Cut out rounds with plastic container. Carefully push work them into a muffin tin making sure they are all the way to the bottom. They will shrink about half their size so you want to make sure you have it all the way to the top. Do the same for the second disc of dough.
Prick the bottom of each tart with a fork a couple times. Bake at 375 for about 15-20 mins or until nice and golden brown. Cool.
Filling:
8 oz Cream Cheese (room temperature)
2 lemons zested
1 lemon squeezed for the juice. (or 1 tsp lemon extract)
4 Tbsp sugar
4 Tbsp heavy cream.
Blend the cream cheese well with a hand or stand mixer. Scrapping down sides often then blending again until fluffy. Add remaining ingredients and blend well until nice and fluffy. Cover bottom of each tart shell with mixture.
Topping: (This makes extra but it's really good on ice cream as well)
5 cups Saskatoons
1-1/2 cups water
1/2 cup sugar
3 Tbsp corn starch
- Add 1 1/2 cups of berries to 1 1/2 cups of water in a saucepan. Simmer for about 5 mins mashing the berries as it simmers with a potato masher.
- Strain the juice from the pulp reserving the juice and putting juice back into the saucepan. Discard pulp.
- Combine sugar and cornstarch and add to juice. Cook over medium heat, stirring constantly until mixture is thick and clear.
- Add remaining Saskatoons to glaze and stir gently.
- Cool, then fill tarts. Garnish with a dollop of whipped cream if desired.
