Providing the essentials of life...  

Saskatoon Berry Butter Tarts

Saskatoon Berry Pie Filling:

4 cups Saskatoon berries

1/4 cup water

2 Tbsp fresh lemon juice

3/4 cup sugar

3 Tbsp corn starch

Butter Tart Filling:

2 eggs

1/3 cup butter

1 cup white sugar

1 tsp vanilla

4 Tbsp cream

1 cup flame raisins

Pie Crust:

2 cups flour

1/2 tsp salt

1/3 cup coconut oil

1/3 cup butter

1/4 cup water

Making the Saskatoon Berry Filling:

  1. In a saucepan, mix together the berries and water and simmer for 10 minutes over low-medium heat.
  2. In a separate bowl, mix together the sugar and cornstarch.
  3. Then add the sugar/cornstarch mix to the berries and combine.
  4. Simmer until the mixture slightly thickens.
  5. Set aside to cool.

Making the Butter Tart Filling:

  1. First beat together the eggs.
  2. In a saucepan, melt the butter.
  3. 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.
  4. Set aside.

Making the Pie Crust:

  1. Sift flour and salt into a bowl.
  2. With a pie cutter, cut in coconut oil and butter until the particles are pea sized.
  3. 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.
  4. Press into a ball. It is okay if it is crumbly. In fact, crumbly makes for a tender, flaky crust!

Putting the Tarts together:

  1. Preheat your oven to 375 degrees.
  2. Split the pie dough into 2 balls, then using a rolling pin, roll out each ball, doing one at a time (it's just easier to handle the dough this way).
  3. Using a 3-inch circle (like a drinking glass, or cookie cutter), cut out your tart shells.
  4. Place the tart shells into a muffin tin.
  5. 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.
  6. Bake for 18 - 20 minutes, or until the crust is slightly browned.

Recipe Notes

The extra Saskatoon pie filling can be frozen. You will only use a small portion of the Saskatoon pie filling in this Butter Tart recipe, so use the rest to make more Saskatoon tarts or a pie!

Scroll to top