Ingrédients pour Canadian Northwest Territories Berry Tarts
- All Purpose Flour
- Granulated Sugar
- 2 tablespoons grated orange zest
- ½ teaspoon salt
- 1 cup (2 sticks) cold unsalted butter
- 2 large eggs
- Ice Water
- 1 teaspoon lemon juice
- ½ cup sour cream
- 1 large egg yolk
- Wild Blueberries
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Comment préparer Canadian Northwest Territories Berry Tarts
- **Make the Sweet Pastry:** In a large bowl, whisk together 2 ½ cups all-purpose flour, ½ cup granulated sugar, 1 tablespoon grated orange zest, and ½ teaspoon salt.
- Cut in 1 cup (2 sticks) cold unsalted butter using a pastry blender or two knives until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together 1 large egg, 2 tablespoons ice water, and 1 teaspoon lemon juice.
- Gradually add the wet ingredients to the flour mixture, mixing with a fork until a dough just comes together. Do not overmix.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes, or up to 3 days.
- Once chilled, let the dough soften to room temperature before rolling.
- On a lightly floured surface, roll out half of the pastry at a time to ⅛ inch thickness using a lightly floured rolling pin.
- Use a 3 ½ inch cookie cutter or knife to cut out 24 circles.
- Gently press each circle into a 2 ¾ inch tart shell.
- Refrigerate the tart shells for 30 minutes.
- Line each tart shell with parchment paper or foil and fill with pie weights or dried beans.
- Bake in a preheated 400°F (200°C) oven for 10-12 minutes, or until lightly golden and firm.
- Remove the foil and weights and let the shells cool completely.
- **Make the Berry Filling:** In a medium bowl, combine ½ cup granulated sugar, ¼ cup all-purpose flour, and 1 tablespoon grated orange zest.
- Whisk in ½ cup sour cream and 1 large egg yolk until smooth.
- Spoon about 1 tablespoon of mixed wild berries (mossberries and/or wild blueberries) into each tart shell.
- Top each with about 1 tablespoon of the filling and 3-4 berries.
- Bake in a preheated 350°F (175°C) oven for 20-25 minutes, or until the pastry is golden brown and the filling is set.
- Let the tarts stand for 1 minute before removing them from the pan.
- Cool completely on a wire rack before serving.
- Makes approximately 24 tarts
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
55g
Fat
26g
Carbs
7g
