Delicious Homemade Saskatoon Tarts: Your Ultimate Guide to Summer Baking

As the long days of summer unfold, a cherished tradition begins in many parts of Canada: Saskatoon berry season. For those of us fortunate enough to live where these delightful native berries thrive, it’s a truly special time. Suddenly, shrubs along tree-lined streets, at local dog parks, and especially along serene riverbanks burst forth with their sweet, nutrient-rich bounty. It’s a natural invitation to pause, breathe in the summer air, and start picking. Like many, I often find myself on a walk, instinctively scanning the bushes, rooting around for an empty coffee cup or any available vessel to fill with these precious jewels.

While I might not always gather enough for a grand, family-sized pie, there’s almost always enough for a humble yet utterly satisfying batch of Saskatoon tarts. These small, individual pastries are a celebration of simplicity and natural flavor, perfectly encapsulating the essence of summer. The recipe is wonderfully straightforward: fresh Saskatoons are gently simmered with a touch of sugar and a hint of cornstarch, creating a luscious, thickened filling. This warm, fragrant mixture is then spooned into pre-baked tart shells, transforming humble ingredients into a delightful dessert. And if you’re not in an area blessed with Saskatoon berries, or if you simply love a blend, blueberries make an excellent substitute, or can even be combined with Saskatoons for a doubly delicious experience.

Embracing the Saskatoon Berry: A Canadian Treasure

Saskatoon berries (Amelanchier alnifolia) are more than just a fruit; they’re a part of the Canadian landscape and culinary heritage. Resembling blueberries but with a distinct, deeper, and slightly almond-like flavor, they are incredibly versatile. From pies and jams to sauces and even savory dishes, their unique taste shines through. The act of picking them is a delightful summer ritual, a connection to nature that many cherish. It’s a chance to forage for your food, to appreciate the season’s gifts, and to create something truly homemade.

The beauty of these tarts lies in their ease. You don’t need to be a seasoned pastry chef to create something spectacular. Using store-bought pre-baked tart shells streamlines the process significantly, allowing you to focus on the star of the show: the rich, fruity filling. The combination of sweet and slightly tart berries, balanced with sugar, and given a lovely texture by cornstarch, makes for an irresistible bite. They are perfect for an afternoon treat, a light dessert after dinner, or even a charming addition to a summer picnic.

Joining the Redpath Baking School: A Sweet Partnership

I was absolutely thrilled when Redpath Sugar, a company that has been a cornerstone of Canadian kitchens since 1854, asked me to be one of their guest instructors for the Redpath Baking School’s summer session. Their commitment to inspiring home bakers and sharing valuable culinary knowledge is something I deeply admire. When considering what to teach, Saskatoon tarts immediately sprang to mind. They represent everything I love about summer baking: fresh, local ingredients, a simple yet rewarding process, and a result that brings joy to everyone who tastes it.

Filming a baking demonstration always presents its own unique set of challenges and triumphs. My galley-style kitchen, while efficient, isn’t exactly set up for high-definition video production, lacking the spacious island often seen in professional culinary studios. So, with a bit of creative improvisation and a lot of enthusiasm, I transformed my dining room into a temporary set. It was a wonderful experience, carefully arranging ingredients, explaining each step, and sharing my passion for these delightful tarts with a wider audience. The opportunity to contribute to Redpath’s extensive library of baking resources was truly an honor, and I hope the video inspires many to try their hand at this simple, delicious recipe.

Beyond the Recipe: Inspiration from Redpath Sugar

My sincere thanks go out to Redpath for inviting me to join their esteemed Redpath Baking School. It’s an incredible platform dedicated to fostering a love for baking across all skill levels. Their website is a treasure trove of fantastic baking videos, offering everything from fundamental techniques to elaborate dessert creations. Whether you’re a novice looking to master basic pastry or an experienced baker seeking new challenges, you’ll find endless inspiration there.

I particularly recommend checking out some of the new videos, including those from my talented friend Nik. Her Strawberry Rhubarb Jelly is an absolute must-try, showcasing another wonderful way to preserve and enjoy summer fruits. These videos are not only informative but also incredibly engaging and fun, making them perfect for watching with your kids. It’s a fantastic way to introduce younger generations to the magic of baking, creating lasting memories in the kitchen and fostering valuable life skills.

The Joy of Homemade: Why Bake Saskatoon Tarts?

There’s something uniquely satisfying about baking from scratch, especially when it involves fresh, seasonal ingredients you might have picked yourself. Saskatoon tarts embody this joy perfectly. The process, while simple, allows for a moment of mindfulness and creativity. The aroma of the simmering berries filling your kitchen is an experience in itself, a sensory prelude to the deliciousness to come.

Beyond the simple pleasure of eating a delicious treat, baking fosters a sense of accomplishment and connection. Sharing these homemade tarts with family and friends becomes more than just offering dessert; it’s sharing a piece of your time, your effort, and the flavors of the season. It’s about creating moments, celebrating summer, and indulging in the authentic taste of Canadian heritage.

Tips for Perfect Saskatoon Tarts

• Berry Selection: Look for firm, plump Saskatoon berries. If picking your own, choose those with a deep purple hue for optimal sweetness.
• Tart Shells: While store-bought pre-baked shells are convenient, a homemade shortcrust pastry will elevate your tarts even further. Just be sure to blind bake them thoroughly to prevent a soggy bottom.
• Filling Consistency: The cornstarch is key for thickening. Simmer the berries until the mixture is visibly thickened and coats the back of a spoon. It will set further as it cools.
• Cooling is Crucial: Allow the tarts to cool completely before serving. This not only allows the filling to fully set but also enhances the flavors.
• Serving Suggestions: Enjoy them plain, or elevate them with a dollop of fresh whipped cream, a scoop of vanilla ice cream, or a sprinkle of icing sugar.

Whether you’re an avid berry picker or simply someone who appreciates a good homemade dessert, I encourage you to try making these Saskatoon tarts. They are a delightful testament to the simple pleasures of summer and the rich flavors that nature provides. So, gather your ingredients, perhaps forage for some berries, and embark on a sweet baking adventure. Happy baking, and enjoy the taste of summer!