Butter tarts are just as iconic to the Canadian cuisine as poutine. But this recipe takes it one step further than the traditional tart. These butter tarts are topped with a bit of Saskatoon berry pie filling.

Yield: 12 (I made a double batch for the firehall Christmas dinner).

Ingredients

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 raisins seedless (soak in 1 cup of warm water for 10-15 minutes)

Tart Crust:

4 cups flour 1/2 tsp sugar 1/2 tsp salt 1 1/3 cup shortening or lard 1/2 cup ice cold vodka (or water) 1 egg + 1 Tbsp for egg wash

Directions

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 corn starch.
3. Then add the lemon juice, sugar, corn starch mix to the berries and combine.
4. Simmer until the mixture slightly thickens.
5. Set aside to cool.

Making the Butter Tart Filling

6. First place raisins in a bowl or measuring cup and soak in 1 cup of warm water. This will help them to soften up before being used in filling

7. In a saucepan, melt the butter.
8. Next beat together the eggs.
9. 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. You may see little bits of the egg begin to cook, this is okay!
10. Set aside.

Making the Tart Crust

11. Sift flour and sugar into a bowl.
12. Cut in shortening or lard until the particles are pea sized.
13. Sprinkle in water, 1 Tablespoon at a time, mixing lightly with a fork. Don't over mix or the crust will be tough.
14. Press into a ball. It is okay if it is crumbly. In fact crumbly makes for a tender, flaky crust!

Putting the Tarts together

15. Preheat your oven to 375 degrees.
16. Using a rolling pin, roll out the dough until 1/4 inch thick
17. Using a 3 inch circle (like a drinking glass, or cookie cutter), cut out your tart shells. You may need a spatula or a bench scraper to help get the tart crust off the counter.

18. Place the tart shells into a muffin tin. They will overlap and go a little curly, this is totally normal and makes them look more authentic!

19. 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.

20. Bake for 10 minutes then pull out and paint the egg wash (1 beaten egg combined with 1 tablespoon of water) onto the exposed crust of the tarts.

21. Return to the oven for another 10-12 minutes.

22. Using a table knife carefully remove the tarts from the muffin pan and allow to cool on a wire rack.

23. Enjoy your thoroughly Canadian treat!

Note

• If Saskatoon berries are not available in your area you can easily substitute blueberries!
• Extra filling can be frozen for your next batch or can be dehydrated and used to make a sweet leather treat!

Inspired by

• A Pretty Life in the suburbs