Saskatoon berries are also known as serviceberries or juneberries - but no matter what you call them, they’re still incredibly delicious! We used the plump, juicy berries to fill these adorable summer tarts. It’s the perfect recipe when you need a dessert in a hurry.
Redpath® Golden Yellow Sugar
Light-coloured and just right for baking, the subtle notes of caramel and moist texture make it ideal for allowing delicate flavours to shine through in your creations.
Redpath® Icing Sugar
Use it to make the smoothest frostings, icings, and glazes you’ve ever seen for the finishing touch on your cakes, cupcakes, and more.
Redpath® Demerara Style Sugar
A rich and unique sugar with our deepest flavour, the large crystals add a bit of crunch to your baking and crumble-style toppings.
- 1 dozen fresh or frozen tart shells 1 dozen fresh or frozen tart shells
- or 1 recipe for Pie Crust or 1 recipe for Pie Crust
- or 2 recipes for Toasted Coconut Tart Shells or 2 recipes for Toasted Coconut Tart Shells
For the filling:
- 3 cups (399 g) fresh or frozen Saskatoon berries or (444 g) blueberries 3 cups (399 g) fresh or frozen Saskatoon berries or (444 g) blueberries
- ¼ cup (60 ml) water ¼ cup (60 ml) water
- ½ cup (109 g) Redpath® Golden Yellow Sugar, packed ½ cup (109 g) Redpath® Golden Yellow Sugar, packed
- 1-2 tbsp (8 g or 16 g) cornstarch 1-2 tbsp (8 g or 16 g) cornstarch
- 2 tbsp (30 ml) lemon or lime juice, preferably freshly squeezed 2 tbsp (30 ml) lemon or lime juice, preferably freshly squeezed
- 1/8 tsp (1 g) salt 1/8 tsp (1 g) salt
- Redpath® Icing Sugar, for dusting (optional) Redpath® Icing Sugar, for dusting (optional)
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.
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.
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.
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.
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.