Growing up, this time of year was always one of my favourites because of all the fresh berries and fruit that we would be able to pick. From cherries, raspberries and Saskatoon berries we always seemed to have ice cream buckets to eat. Last week when on vacation, my dad mentioned that the Saskatoon bushes seemed ready, so I took a leisurely afternoon to pick some. Dad also strongly hinted that the said picked berries should be made into tarts so viola-Saskatoon Lemon Tarts field to table in about 3 hours for dessert.
I always love a lemon-berry combination, so for this recipe used a lemon pudding filling and then made the Saskatoon berry topping. For all the antioxidants and vitamins that these little berries pack, they can also be tough skinned and seedy so that’s why using the wine helps break down the skins without cooking it to a mushy mash, you still get great consistency and flavour out of the topping without it looking like jam.
Next up, I’m excited to come up with something to make with my fresh Raspberries. I planted two different heritage varieties this spring to maximize the timing of the fruit. Some will be ready in a few weeks and the rest will follow into August, so that I can stretch out my picking. That is if there are any left by the time I get out to the garden. We’re finding that Gunnar is taking just as much of a liking to all this berry picking and you have to keep watch over you’re bucket or else!
Print Recipe
Saskatoon Lemon Tarts
This recipe fills 12 baked tart shells, or you can use filling and topping alternatively to make a pie.
Instructions
Bake Tart Shells as per instructions
Make Lemon Pudding Filling as per instructions, I was too lazy to make from scratch but this would be a delicious option
In a sauce pan, add 2 cups of Saskatoon berries and white wine, bring to a boil and settle to a low simmer for 5-8 minutes, allow alcohol to boil off and berries to soften but not burst.
Add sugar and stir, remove from heat
Add cornstarch and mix allowing to thicken. Add cream of balsamic and mix.
Add lemon pudding filling to half the tart shell, top the remainder with Saskatoon berry mix. Allow to cool 30 minutes before serving.
In step 4 it states add sugar. There doesn’t appear to be sugar in the ingredients. Is it the 3 TBSP of white wine (or maple syrup)? Is that ingredient meant to be sugar instead of white wine?
I have the same question.
Yes, sorry about that- it should be Sugar not wine. My preference is brown but you could you refined sugar as well.
Yes, apologies, that was a duplicate entry- it should read sugar.