Saskatoon Berry Butter Tarts Recipe

POSTED IN For Consumers ON 5/16/2013

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

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

Butter Mixture
In a small bowl, mix the melted butter, brown sugar, salt and corn syrup. Stir until sugar is dissolved. Add eggs and vanilla and mix well.

Place a few Saskatoon berries in each tart shell. Pour the butter mixture into all tarts. Make sure that you only fill mixture about 3/4 full otherwise filling will overflow when baking.

  • Love the Saskatoon Berry Butter Tart Recipe! Please send more recipes to either SBINA or preferably with a picture. I am working with the TC Record Eagle for an article on Saskatoon Berries that will appear in the Food Section the end of June.

  • These sound delish! I’m going to make them now but am wondering how many will this make?

  • The quantity of tarts this recipe makes depends on several factors including: quantity of saskatoons used, size of muffin tin holes (e.g. mini, regular, large) and the way you cut the pie crust. With a ‘regular’ muffin tin, yield should be between 12 and 18 tarts.

  • And what temperature and for how long? I feel like part of this recipe is missing…

  • Cooking directions are more dependent on the dough option you use than on the filling recipe. Most likely the cooking time will be something close to 400 degrees Fehrenheit for 20-25 minutes.

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