Canadian Northwest Territories Berry Tarts

Wild berries such as mossberries or wild blueberries add a true taste of the North to these creamy treats. The recipe is inspired by similar tarts from the Alpine Bakery in Whitehorse.

• Ready In: 55 mins
• Yields: 24 tarts

Ingredients

• SWEET PASTRY

• 2  cups all-purpose flour
• 3⁄4 cup granulated sugar
• 1  teaspoon  grated  orange rind or 1  teaspoon lemon rind
• 1⁄4 teaspoon salt
• 2⁄3 cup  cold butter
• 2  eggs
• 1  tablespoon  ice water
• 1  teaspoon lemon juice

• FILLING

• 3⁄4 cup granulated sugar
• 1⁄4 cup all-purpose flour
• 1  teaspoon  grated  orange rind or 1  teaspoon lemon rind
• 1 1⁄2 cups sour cream
• 1  egg yolk
• 2  cups  wild blueberries

Directions

1. SWEET PASTRY: In large bowl, stir together flour, sugar, orange rind and salt. With pastry blender or 2 knives, cut in butter until crumbly.
2. Whisk together eggs, water and lemon juice; drizzle over flour mixture, tossing with fork until moist enough to shape into ball (dough will be slightly sticky). Flatten into disc; wrap and refrigerate for 30 minutes or up to 3 days. Let soften to room temperature before rolling.
3. On generously floured pastry cloth and using stockinette-covered rolling pin, roll out half of the pastry at a time to 1/8 inch thickness. Cut into 3 1/2 inch rounds; ease into shallow 2 3/4 inch tart shells. Refrigerate for 30 minutes.
4. Line each tart shell with foil; fill with pie weights or dry beans. Bake in 400°F oven for about 10 minutes or until light golden and firm. Remove foil and weights; let cool.
5. FILLING: In bowl, combine sugar, flour and orange rind; blend in sour cream and egg yolk. Spoon about 1 tablespoons berries (mossberries or wild blueberries) into each tart shell; cover with about 1 tablespoons filling and top with 3 or 4 berries. Bake in 350°F oven for about 20 minutes or until pastry is golden and filling is set. Let stand for 1 minute. Remove from pan and let cool on racks. Makes about 24 tarts.
6. The Canadian Living Entertaining Cookbook.