Step 1
Preheat oven to 375˚F (190˚C). Place tart shells on a baking sheet and bake for 10-12 minutes, or until golden. If using the Pie Crust recipe, keep temperature as is, if using the Toasted Coconut Tart Shells recipe preheat the oven to 350˚F (175˚C). Follow the instructions of blind-baking for either recipe as outlined in the Toasted Coconut Tart Shells recipe.
Step 2
Heat half of the berries with the water in a medium saucepan over medium-high heat. Cook for a few minutes, until the berries soften and burst.
Step 3
In a small bowl, stir together the Redpath® Golden Yellow Sugar and cornstarch (use 1 tbsp for Saskatoon berries or 2 tbsp for blueberries, which tend to be juicier) and stir into the berries along with the lemon or lime juice and salt.
Step 4
Bring to a boil and simmer for 1-2 minutes, until the mixture has thickened and gone from slightly opaque to clear. Stir in remaining berries and remove from heat.
Step 5
Spoon the filling into the cooled tart shells, piling them higher as the berries cool and the mixture thickens. Immediately before serving, dust tarts with icing sugar, if desired.
*Redpath® Demerara Style Sugar may be substituted for the Redpath® Golden Yellow Sugar if desired, for a richer taste with more caramel notes.
*Fresh or frozen Saskatoon berries or blueberries are perfect for these simple tarts. Don’t thaw frozen berries first, just use them straight from the freezer.
*If using fresh-squeezed lemon or lime juice, zest the fruit and add some to the filling, if desired.
*Leftover pie dough can be used to make additional tarts, a free-form galette, or frozen for future use.
