by The Wild Feast Blog
Saskatoons are having a booming season this year in Colorado. So I am trying to find a few ways to utilize them, other than eating fistfuls throughout the day. These tarts are pretty simple to make and keep well in the fridge for a few days. Plus the shells are made from almond flour, so they are gluten free. What I really love about these is how flavorful they are. They are not too sweet, and most of the fruit is folded in fresh. So this really showcases the flavor of the berries, rather than saturating them with an unnecessary amount of sugar. You could substitute other berries in, but you may have to play with the starch amounts. Other berries could have varying amounts of moisture and it may effect the consistency of the filling. Enjoy the berry season while it lasts, it will be gone before you know it!
Ingredients
5 cups of berries
1 cup of sugar
5 T cornstarch
1/4 cup of water + 5 T separated
1/4 t salt
2 T butter
2 T of lemon juice
For tart shells
2 Cups of almond flour
4 T butter
1 Egg
pinch of salt
Directions
1) Preheat oven to 425*F. Combine Almond flour, butter, egg, and salt into a food processor or bowl. Mix until well incorporated.
2) This amount of mixture will make a standard size tart shell, or four 4″ shells. Grease your pan/pans,w and evenly fill. Being sure to press and form all the corners. Poke the centers with a fork to release steam, and place in oven for 12 min.
3) Place 1/4 cup of water, 1 cup of berries, 1 cup of sugar, butter, salt, and lemon juice into a sauce pan. Bring to a boil, scraping bottom to prevent any scorching.
4) Make a slurry with 5 T of cornstarch and 5 T of water. Stir it until smooth, and add to the berry mixture. Stir vigorously in the mixture to ensure that it is smooth, and bring back to a boil to activate the starch and thicken the mixture.
5) When the mixture is thickened, take off the stove and stir in the remaining fresh berries. Place in fridge until the mixture is cool, and thickened.
6) When the mixture is cool, simply pull the shells from the pans, and fill. These can be garnished with mint, and served with whipped cream or crème fraiche.
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