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–+ servings
A tray of Saskatoon Berry Butter Tarts
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Saskatoon Berry Butter Tarts

These Saskatoon Berry Butter Tarts are a delicious twist on a classic Canadian treat! Made with a mixture of Saskatoon berry pie filling and butter tart filling.
Course Pie
Keyword butter tart, saskatoon butter tarts, saskatoon pie
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 15 tarts
Author Jo-Anna Rooney

Ingredients

Saskatoon Berry Pie Filling:

  • 2 cups Saskatoon berries
  • 2 tbsp water
  • 1 tbsp fresh lemon juice
  • 6 tbsp granulated sugar
  • 1 1/2 tbsp corn starch or flour

Butter Tart Filling:

  • 2 large eggs (at room temperature, NOT cold)
  • 1/3 cup butter melted
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 4 tbsp cream (half + half)
  • 1 cup raisins seedless

Pie Crust:

  • 2 cups all purpose flour
  • 1/2 tsp salt
  • 2/3 cup shortening (lard)
  • 1/4 cup water

Instructions

Making the Saskatoon Berry Filling:

  • In a saucepan mix together the berries and water and simmer for 10 minutes over low-medium heat.
    2 cups Saskatoon berries, 2 tbsp water
  • In a separate bowl mix together the sugar and cornstarch.
    6 tbsp granulated sugar, 1 1/2 tbsp corn starch
  • Then add the sugar/flour mix to the berries and combine.
  • Stir in the lemon juice.
    1 tbsp fresh lemon juice
  • Simmer until the mixture slightly thickens.
  • Set aside to cool.

Making the Butter Tart Filling: See NOTES below:

  • First beat together the eggs (make sure the eggs are at room temperature, NOT cold from the fridge).
    2 large eggs
  • In a saucepan over low heat melt the butter, then add the sugar, vanilla, cream and raisins. Mix well. Now let the mixture cool slightly before adding the beaten eggs.
    1/3 cup butter, 1 cup granulated sugar, 1 tsp vanilla extract, 4 tbsp cream, 1 cup raisins
  • Whisk in the beaten eggs, whisking constantly. Now bring to a boil over low heat and boil for about 3 minutes. WHISK CONSTANTLY.
  • Set aside to cool. 

Making the Pie Crust:

  • Sift the flour and salt into a bowl.
    2 cups all purpose flour, 1/2 tsp salt
  • With a pie cutter cut in shortening until the particles are pea sized.
    2/3 cup shortening
  • 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.
    1/4 cup water
  • Press into a ball. It is okay if it is crumbly. In fact crumbly makes for a tender, flaky crust!

Putting the Tarts together:

  • Preheat your oven to 375 degrees F.
  • Using a rolling pin, roll out the pie dough to about an 1/8 of an inch thickness.
  • 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.
  • Place the tart shells into a muffin tin.
  • 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.
  • Bake for 18 - 20 minutes, or until the crust is slightly browned.
  • Let the tarts cool in the pan for about 5 minutes, then remove them onto a cooling rack.

Notes

About Making the Butter Tart Filling:
I have had some feedback about the egg cooking into bits in the filling. This happens if the sugar mixture is TOO WARM when adding the egg (also try to have the eggs at room temperature). Please make sure that the mixture is slightly cool when the eggs are added. Then make sure to whisk in the beaten eggs, stirring constantly as you bring the filling up to a low boil. WHISK CONSTANTLY.
If you are not comfortable with cooking the egg in the mixture, you can try to make the filling without cooking it. The end results are similar, but I do prefer to cook the mixture so the sugar dissolves.