Saskatoon Berry Butter Tarts

Saskatoon Berry Butter Tarts

1 Pie pastry, or store bought tart shells
2 cups Saskatoon berries, fresh or frozen
1/2 cup butter, melted
1/4 cup brown sugar, packed
1 pinch salt
1 cup corn syrup
2 eggs, lightly beaten
1 tsp vanilla


Tart shells:
Prepare muffin pans by rolling out pie dough circles slightly larger than the muffin cups. Fit dough circles into muffin cups and set aside in fridge until ready. If using store bought tart shells, place shells into the muffin tins.

Place a few Saskatoon berries in each tart shell. I like to cover the bottom of the tart shells. Pour the butter mixture into all tarts making sure that you only fill mixture about three quarters full otherwise the filling will overflow when baking.

Bake at 400F for 20 - 25 minutes. If you like the filling a little runny, bake for 15 mintues. If you like the filling firm, bake for the full 20 minutes. Filling will be lightly browned but still bubbling when taken out of the oven. Cool for a few minutes before moving tarts to cookie rack.

Let the cooked tarts cool for 10 minutes in the pan after removing from oven then remove and place on racks until completely cool.

Makes about 16 to 18 regular muffin size tarts. So adjust the amount of Saskatoons you will need.