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Amaretto Saskatoon Berry Tart

Amaretto Saskatoon Berry Tart

When berry season finally arrives in summer, I can't wait to bake berry tarts! The saskatoon berries can be substituted with blueberries, blackberries or huckleberries or combinations thereof. Enjoy!
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Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 Precooked tart shell see Pate Sucre or Pie Crust in 7 ½ inch tart pan
  • 3 tablespoons toasted almond slices optional for garnish
Amaretto Saskatoon Berry Filling
  • ¼ cup sugar
  • 1 ½ tablespoons cornstarch
  • ¼ cup water
  • 3 1/2 cup saskatoon berries divided in half
  • 1 tablespoon lemon juice
  • 1 teaspoon butter salted
  • 3 tablespoon amaretto
Amaretto Glaze
  • 5 ½ tablespoons icing sugar
  • Scant 2 tablespoons amaretto
  • Small squeeze of lemon juice

Equipment

  • 7 1/2 inch tart pan

Method
 

Amaretto Saskatoon Berry Filling
  1. In the meantime, in a medium pot mix sugar and cornstarch together.
  2. Slowly whisk in water and ensure there are no lumps.
  3. Add half portion of Saskatoon berries.
  4. Turn stove onto medium heat and bring contents of pot to a boil. Stir for additional 2-5 minutes until Saskatoon berries burst and the milky liquid turns clear.
  5. Turn heat off. Add lemon juice, butter, amaretto and remaining saskatoon berries.
  6. Let cool to at least room temperature.
Amaretto Glaze
  1. In a small bowl, stir all ingredients together.
  2. Set aside.
  3. Preheat 350F
Tart Baking
  1. Pour the cool Amaretto Saskatoon Berry Filling into the prepared tart shell or pie crust.
  2. Bake for 10 minutes until filling is cooked uniformly in the shell. Set aside to cool.
  3. Using a spoon or icing bag to drizzle Amaretto Glaze on top of the cooled tart