Canadian Northwest Territories Berry Tarts
Indulge in a taste of the Canadian wilderness with these delightful Canadian Northwest Territories Berry Tarts! Featuring a flaky, buttery homemade tart shell filled with a vibrant medley of fresh wild berries—such as blueberries, cloudberries, or Saskatoon berries—these tarts capture the essence of nature's bounty. A hint of honey and lemon juice elevates the fruit's natural sweetness while a sprinkle of powdered sugar offers the perfect finishing touch. Easy to prepare with a golden, bakery-quality crust, this recipe is ideal for showcasing seasonal berries in an elegant dessert. Serve these charming tarts at your next gathering for a sweet treat that celebrates the flavors of northern Canada. Perfect for berry lovers and home bakers looking for a rustic yet refined dessert option!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.25 cups Granulated sugar
- 0.75 cups Unsalted butter
- 0.25 teaspoons Salt
- 2 tablespoons Cold water
- 2 cups Fresh wild berries (blueberries, cloudberries, or Saskatoon berries)
- 1 tablespoons Lemon juice
- 1 tablespoons Cornstarch
- 2 tablespoons Honey
- 1 large Egg
- 1 tablespoons Powdered sugar (optional, for garnish)
Instructions
In a large mixing bowl, combine the flour, sugar, and salt.
Cut the cold butter into small cubes and incorporate it into the flour mixture using a pastry cutter or your fingers, until the mixture resembles coarse crumbs.
Add the cold water one tablespoon at a time and gently mix until the dough comes together. Do not overmix.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 20 minutes.
While the dough chills, preheat your oven to 375°F (190°C) and lightly grease a muffin tin.
Roll out the chilled dough on a lightly floured surface until it is about 1/8-inch thick.
Cut out circles slightly larger than the muffin tin cups using a cookie cutter or the edge of a glass.
Gently press the dough circles into the muffin tin cups to form tart shells.
In a medium bowl, combine the berries, lemon juice, cornstarch, and honey. Toss until the berries are evenly coated.
Spoon the berry mixture evenly into the prepared tart shells.
Whisk the egg in a small bowl and use it to lightly brush the edges of the tart shells for a golden finish.
Bake the tarts in the preheated oven for 18-20 minutes, or until the crust is golden brown and the berry filling is bubbling.
Remove the tarts from the oven and allow them to cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
Sprinkle powdered sugar over the tarts for garnish before serving, if desired.
Nutrition Facts
Calories |
1976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.8 g | 106% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 722 mg | 31% | |
| Total Carbohydrate | 294.3 g | 107% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 131.6 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 96 mg | 7% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 627 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
