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Saskatoon Berry Tart

posted in: Berry, Desert, Saskatoon 0

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  • 85 grams (7 tablespoons) sugar
  • 85 grams (6 tablespoons) chilled butter (i use semi-salted; add a pinch of salt if you use unsalted)
  • 170 grams (6 ounces, about 1 1/3 cups) flour
  • 1 teaspoon white wine vinegar
  • 1 tablespoon cold milk
  • 500 grams (2 1/2 cups) saskatoon berries, fresh or frozen (substitute blueberries, blackberries, or a mix thereof, with an optional handful of fresh blackcurrants)
  • 25 grams (1/4 cup) almond meal (almonds ground to a fine powder)
  • 25 grams (2 tablespoons) sugar (i used maple sugar)
  • 1 egg
  • 60 ml (1/4 cup) whipping cream or double cream (crème fraîche liquide in french)
Servings: 8

  1. Preheat the oven to 180°C (360°F) and lightly grease a shallow 28-cm (11-inch) tart pan, preferably one with a removable bottom.
  2. Prepare the crust. Place the 85 grams sugar and butter in the bowl of a food processor and process until fluffy.
  3. Add in the flour and mix briefly, just until the dough forms coarse crumbs.
  4. Add the vinegar and milk and process in a few short pulses just to incorporate: the mixture will not come together into a ball and will remain crumb-like, but it should clump if you pinch it with your fingers. Add a drop more milk if it's not the case. The mixture will also smell alarmingly vinegary; rest assured this will disappear completely in the baking.
  5. Pour the mixture into the tart pan and spread it evenly to cover the surface of the pan. Pat it down to pack it gently, creating a low rim all around. Don't worry too much about the shape or evenness of it; it's more important not to overwork the dough.
  6. Put in the oven to blind-bake for 15 minutes, until the crust is set and very lightly golden around the edges.
  7. In the meantime, toss the berries (no need to thaw if frozen) with the 25 grams sugar and the almond flour.
  8. Remove the pan from the oven, pour the berry mixture evenly into the tart shell, leaving a small margin all around, and return to the oven for 15 minutes (18 minutes if the berries were frozen).
  9. Remove the pan from the oven. Whisk the egg and cream together in a small bowl and pour evenly over the berries. Return to the oven for another 15 minutes.
  10. Transfer to a rack and let cool completely before serving.

Estimated Nutrient Breakdown:

Calories: 19,309.29
Weight: 5,662.88g
Total Fat: 159.41g
Saturated Fat: 67.54g
Trans-Fat: 2.80g
Monounsaturated Fat: 30.22g
Polyunsaturated Fat: 24.17g
Protein: 517.37g

Cholesterol: 427.04g
Sodium: 227.87g
Calcium: 907.54g
Magnesium: 1,107.91g
Potassium: 5,861.03g
Iron: 59.36g
Zink: 35.57g
Phosphorus: 5,624.50

Vit A: 935.59
Vit B1: 6.16
Vit B2: 4.34
Vit B3: 63.33
Vit B6: 2.35
Vit B12: 0.70
Vit D: 110.23
Vit E: 110.23
Vit K1: 108.52


Caution: FODMAP
Health Notes: Vegetarian,Peanut-Free,Alcohol-Free, Low-Fat
Notes: My magnificent mom says this recipe is beautiful!

Author: Chocolate & Zucchini
Tags: Wild Food Box,,Low-Fat

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