Redpath's Saskatoon Tarts with Julie Van Rosendaal

saskatoon berries

💰Cheaper: blueberries

Blueberries are more widely available and less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories while providing sweetness.

flour

🥗Healthier: whole wheat flour

Whole wheat flour adds fiber and nutrients.

Preheat the oven to 375°F (190°C).

Pre-bake the frozen tart shells for about 10 minutes until they're pale golden.

In a pot, simmer half of the 3 cups of saskatoon berries with 1/4 cup of water until they start to burst.

Mix 1/2 cup of golden yellow sugar with 2 tablespoons of cornstarch to break up any lumps.

Add a pinch of salt to the sugar and cornstarch mixture.

Once the berries have softened, mash them against the bottom and sides of the pot.

Add the sugar and cornstarch mixture to the berries along with a couple tablespoons of lemon juice.

Cook the mixture until it thickens and becomes bubbly, stirring until the liquid turns from opaque to clear.

Once thickened, stir in the fresh berries.

Fill the pre-baked tart shells with the thickened berry mixture.

Dust the tarts with icing sugar just before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens