Saskatoon Sour Cream Tart

CJ Katz
Servings

Makes one 10" tart

Cook Time

45 minutes

Category

Pastry

Ingredients

    Pastry

    • 1 cup all-purpose flour
    • 3 tbsp sugar
    • Zest of 1 lemon
    • 1 egg yolk (reserve egg white for another use)
    • 1/3 cup soft butter
    • Pinch salt

    Filling

    • 3 cups fresh or frozen saskatoon berries
    • ½ cup granulated sugar
    • ¼ cup all-purpose flour
    • ¾ cup 14% sour cream (don’t use low-fat)
    • 1 egg yolk (reserve the egg white for another use)
    • ¼ tsp almond extract
    • Pinch salt
    • ¼-1/3 cup sliced almonds, for top of filling

    Directions

      Pastry

      1. Preheat oven to 375°F. Spray or grease a 10” flan pan with removable bottom.
      2. In a medium bowl, using your fingers mix the pastry ingredients together to form a dough. Pat into the bottom and 1 ½” up the sides of the flan pan making a neat flat edge with your finger. Freeze for 15 minutes. Bake for 15 minutes, checking half way through. If any bubbles are forming on the bottom, prick them with a fork and gently tap down the crust. Remove the pan to a cooling rack; reduce the heat to 350°F.

      Filling

      1. In a large bowl, whisk together the granulated sugar, flour, sour cream, egg yolk, almond extract, salt and salt. Using a spatula, fold in the berries. Transfer the filling to the pre-baked crust and spread over evenly. Scatter sliced almonds all over the top of the filling. Bake at 350°F for 45 minutes. Cool on a rack until room temperature and then chill for several hours. Remove the tart from the pan to a flat serving platter. Serve each piece topped with a dollop of whipped cream and a few saskatoon berries for garnish.
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