Saskatoon Berry Butter Tarts (with Saskatoon Berries)

These little tarts combine two Canadian favorites in one: classic butter tarts with their caramel filling meet fruity Saskatoon berries. A sweet, nutty dessert with cult status that's really easy to make yourself!

12-15 Little Tarts

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Ingredients

For the berry layer

300 g Saskatoon berries
30 ml water
1 tbsp lemon juice
75 g sugar
15 g cornstarch

For the butter tart filling

2 eggs
75 g butter
200 g sugar
1 tsp vanilla extract
60 ml cream

For the dough

250 g flour
½ tsp salt
140 g butter or lard
60 ml cold water

Preparation

Prepare the berry compote
Simmer berries with water in a small pot for 10 minutes over medium heat. Mix sugar and cornstarch, add to the berries and stir in. Add lemon juice, continue simmering briefly until the mixture thickens slightly. Set aside and let cool.
Prepare the butter tart filling
Whisk the eggs. Melt butter in a pot, then stir in sugar, vanilla, cream, and eggs. Bring to a boil over medium heat and simmer for about 3 minutes, stirring constantly. Then let cool.
For the dough
Place flour and salt in a bowl. Add fat in small pieces and work in with your fingers or a pastry blender until a crumbly mixture forms. Add water one tablespoon at a time and mix with a fork only until a workable dough forms. Shape into a ball, press flat slightly, and refrigerate while the oven preheats.
Form and bake the tartlets
Preheat oven to 190°C (375°F) conventional heat. Roll out dough about 3 mm thick and cut out circles (Ø about 7–8 cm). Place in a greased muffin tin. Add 1 tbsp butter tart filling to each well, then top with 1 tbsp berry layer (don't mix). Bake in the hot oven for 18–20 minutes until the edges are golden brown. Let cool for about 5 minutes, then carefully remove from the tin and cool on a wire rack.

Tip:
The tartlets can also be frozen beautifully!