Saskatoon Berry Mini Tarts with Crumble Topping
Saskatoon mini tarts with crumble topping!
Makes between 64-72 mini tarts
Ingredients:
Tart Pastry:
3 portions pie pastry
Filling:
1 ½ cups white sugar
6 tablespoons all-purpose flour
8 cups Saskatoon berries (fresh or frozen)
½ cup water
4 tablespoons lemon juice
Crumble Topping:
1 cup rolled oats
1 cup sifted pastry flour
⅔ cup packed brown sugar
½ teaspoon baking soda
⅙ teaspoon salt (a generous pinch)
½ cup salted butter, softened
Directions:
1. Preheat the oven
Preheat to 375°F (190°C) and lightly grease a mini muffin tin.
2. Prepare the filling
In a small bowl, combine the sugar and flour.
In a large saucepan, bring the Saskatoon berries and water to a simmer and cook for about 10 minutes, stirring occasionally. Stir in the lemon juice, then add the sugar-flour mixture. Continue to simmer until the filling thickens. Remove from heat and set aside to cool slightly.
3. Make the crumble topping
In a large bowl, combine the oats, pastry flour, brown sugar, baking soda, and salt. Add the softened butter and mix until the mixture becomes crumbly. Use your hands to gently press and form soft, rough crumbles.
4. Assemble the tarts
Roll out the pie pastry and cut into rounds to fit your mini muffin tin. Press each piece into the prepared tin to form tart shells.
Spoon the Saskatoon filling into each shell, then top with a spoonful of crumble.
5. Bake
Bake for 12–15 minutes, or until the pastry edges are golden and the crumble is lightly browned and crisp.
6. Cool
Let the tarts cool in the pan for at least 10–15 minutes before removing—they will firm up as they set.
