Canadian Northwest Territories Berry Tarts Recipe

Name: Canadian Northwest Territories Berry Tarts
Prep time: 45 min
Cook time: 55 min
Total time: 100 min
Yield: Serves 1 or more
Ingredients: 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

Taste the wild beauty of the Canadian Northwest Territories with these exquisite berry tarts! Inspired by the Alpine Bakery in Whitehorse, these creamy treats burst with the flavour of wild mossberries and blueberries. A flaky, buttery crust cradles a luscious, subtly sweet filling, creating a truly unforgettable dessert experience. Perfect for a special occasion or a delightful treat any time.

Prep Time 45 mins

Cook Time 55 mins

Calories 182.3 kcal

Protein 4g

Rating 3.0 (1 Reviews)

Canadian Northwest Territories Berry Tarts

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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