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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!
Course Dessert
Cuisine American


  • 7 1/2 inch tart pan


  • 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


Amaretto Saskatoon Berry Filling

  • In the meantime, in a medium pot mix sugar and cornstarch together.
  • Slowly whisk in water and ensure there are no lumps.
  • Add half portion of Saskatoon berries.
  • 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.
  • Turn heat off. Add lemon juice, butter, amaretto and remaining saskatoon berries.
  • Let cool to at least room temperature.

Amaretto Glaze

  • In a small bowl, stir all ingredients together.
  • Set aside.
  • Preheat 350F

Tart Baking

  • Pour the cool Amaretto Saskatoon Berry Filling into the prepared tart shell or pie crust.
  • Bake for 10 minutes until filling is cooked uniformly in the shell. Set aside to cool.
  • Using a spoon or icing bag to drizzle Amaretto Glaze on top of the cooled tart
Keyword almond, amaretto, berry pie, berry tart, pie tart, saskatoon berry, saskatoons