eat me: saskatoon tarts.

It's summer time now in the prairies and you know what that means? Saskatoons! hurray!  Saskatoons are one of my favourite summer berries, and I just happen to be lucky enough to have a saskatoon tree in my backyard.  I think the previous owners dug it out of a ditch and replanted it.  Good for them.

You might remember these tarts from last august, when I made a rhubarb version and was super excited because for once my oven didn't burn the crust.  This tart crust is pure magic I tell you.  Therefore it was clearly the only option for my precious saskatoons.  This time around I added a little bit of lemon and swapped the milk for almond milk, just to see.  I love lemon and cornmeal together and the almond milk didn't change anything, the dough was still perfectly cooked and flakey!

Saskatoon tarts - adapted from recipe posted here last August.

cornmeal tart dough

1 3/4 cup all-purpose flour
3/4 cup fine cornmeal
1/4 cup plus 2 tablespoons sugar
1/2 cup cold butter, cut into small pieces (if using unsalted butter add 1 teaspoon of salt to dry ingredients.)
1/4 cup plus 2 tablespoons almond milk (or any kind of milk)
2 egg yolks
1/2 a lemon, zested and juiced.
1 batch Saskatoon Compote (recipe below)
Cut the butter into the dry ingredients using a pastry blender or a fork until the consistency of bread crumbs. Stir the eggs, lemon juice, zest and milk into the mixture and mix gently. Turn the dough out onto a lightly floured surface and knead into a single ball.

Divide dough into 10 even balls and flatten each piece of dough into a five inch circle or so, so its about 1/8 inch thick, using the heel of your hand and gently pressing out the edges with your fingertips.

Place three spoonfuls of saskatoon compote into the centre of each piece of dough and fold us the edges, pinching and folding as you go around the circle.

Carefully transfer the tarts to a baking sheet using a spatula. Either line the baking sheet with parchment or lightly grease it with butter to keep the tarts from sticking. Place in the freezer and freeze until firm, at least one hour or up to two weeks, tightly wrapped.

Preheat oven to 375 degrees and bake from frozen for approximately 30 minutes, or until the tops are lightly golden and the bottoms are golden brown. Serve warm or at room temperature. They can be stored up to two days in an airtight container or can be kept in the freezer until needed and baked on a whim! Makes 10.

Saskatoon compote
3 1/2 cups of saskatoons
1 cup minus one tablespoon white sugar

Place three cups of saskatoons in a medium saucepan with the sugar. Heat on medium low, covered, for 20 minutes. It will thicken and the berries will soften.
Uncover and turn up the heat to medium. Cook for another 15 minutes or so, or until the saskatoons are bubbling and soft. Add in the remaining saskatoons, pour in a bowl (or multiple bowls to cool faster) and place in the fridge to chill.

The compote lasts for up to one week in the fridge and is also delicious on yogurt!
Enjoy! xo, T.