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/flour mix to the berries and combine.
4. Stir in the lemon juice.
5. Simmer until the mixture slightly thickens.
6. 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 shortening 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. Using a rolling pin, roll out the pie dough to about an 1/8 of an inch thickness.
3. Using a 3 inch circle (like a drinking glass, or cookie cutter), cut out your tart shells, either 12 or 15.  I rework any extra dough to make more tarts.
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.
7. Let the tarts cool in the pan for about 5 minutes, then remove them onto a cooling rack.