Best 6 Canadian Northwest Territories Berry Tarts Recipes

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In the heart of Canada's Northwest Territories, where the vast wilderness meets the vibrant spirit of the North, lies a culinary gem that captures the essence of the region: Berry Tarts. These delightful pastries, bursting with the flavors of wild berries, have become a cherished symbol of the Northwest Territories' rich cultural heritage.

From the tangy sweetness of cloudberries, reminiscent of sun-drenched meadows, to the earthy notes of crowberries, evoking the rugged terrain, each bite of a Berry Tart tells a tale of nature's bounty. Whether you prefer the delicate aroma of highbush cranberries or the vibrant crimson hue of lingonberries, the Northwest Territories offers a symphony of flavors that dance across your palate.

With three enticing recipes to choose from, this article caters to every taste and skill level. The Classic Berry Tart, with its flaky crust and generous filling, embodies the rustic charm of the Northwest Territories. For those seeking a touch of elegance, the Lattice-Top Berry Tart showcases a beautiful lattice crust that reveals glimpses of the vibrant berry filling. And for those short on time, the No-Bake Berry Tart offers a quick and easy treat that doesn't compromise on flavor.

As you embark on your culinary journey through the Northwest Territories, these Berry Tart recipes will guide you in creating a taste of the North. Whether you're a seasoned baker or a novice in the kitchen, the detailed instructions and helpful tips will ensure success. So, gather your ingredients, preheat your oven, and prepare to be captivated by the magic of Berry Tarts from the Canadian Northwest Territories.

Let's cook with our recipes!

BERRY TARTLETS



Berry Tartlets image

Bring spring flavors together in these delectable miniature tarts. Raspberries and blueberries both work well with the whipped cream and lemon curd mixture or choose your favorite berries instead. These sweet treats are great for a ladies tea, brunch or spring holiday celebration. -Mary J. Walters, Westerville, Ohio

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1 dozen.

Number Of Ingredients 11

Pastry for double-crust pie (9 inches)
2 tablespoons sugar
1 tablespoon cornstarch
1 package (12 ounces) frozen unsweetened mixed berries, thawed
1 tablespoon lemon juice
TOPPING:
1/3 cup heavy whipping cream
1/4 cup lemon curd
1 teaspoon sugar
1/4 teaspoon vanilla extract
Fresh berries, optional

Steps:

  • Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a 4-in. round cookie cutter, cut 12 circles, rerolling scraps as necessary. Press circles onto bottoms and up sides of ungreased muffin cups., Mix sugar and cornstarch; toss with berries and lemon juice. Spoon 2 tablespoons filling into each cup. Bake on a lower oven rack until pastry is golden brown and filling is bubbly, 24-26 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely., For topping, beat cream until soft peaks form. In another bowl, mix lemon curd, sugar, vanilla and 1 tablespoon whipped cream; fold in remaining whipped cream. Spoon over filling. If desired, top with fresh berries. Refrigerate until serving.

Nutrition Facts : Calories 241 calories, Fat 14g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 160mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

CANADIAN BUTTER TARTS



Canadian Butter Tarts image

This recipe is adapted by Valerie Hatfield-Ringrose from the best of several recipes, plus her own additions. It has been made and perfected many times over the years. The tarts are the classic runny type, one of the few true Canadian concoctions.

Provided by Valerie Hatfield-Ringrose

Categories     Desserts     Pies     Tarts     Butter Tart Recipes

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
1 cup shortening
½ teaspoon salt
5 tablespoons ice water
1 cup packed brown sugar
1 egg
½ tablespoon butter
½ teaspoon vanilla extract
1 tablespoon hot water
½ cup flaked coconut
½ cup chopped walnuts
½ cup raisins

Steps:

  • Fill a cup with ice and water. Sift the flour and salt into a bowl. Cut in the shortening to make pea-size pieces. Add the tablespoons of ice water from the cup until dough holds together. Form the dough into a ball. The dough is now complete. Put it into a plastic bag or wrap it up and refrigerate for at least 15 minutes.
  • Roll the dough between two sheets of waxed paper. Cut the shells using a large glass or your smallest pot. You should have about 12 shells when finished. Put these shells into a greased muffin or tart pan.
  • Preheat oven to 350 degrees F (175 degrees C)
  • Put walnuts and coconut on baking pan and roast for 5-10 minutes, until brown. Remove from oven and set temperature to 450 degrees F (230 degrees C).
  • Fill the bottom of each tart shell with about 10 raisins each.
  • Whisk together sugar, egg, butter, vanilla and hot water. Add coconut and walnuts. Pour mixture into tart shells, filling 2/3 full and no more.
  • Bake in 450 degrees F (230 degrees C) oven for 10-12 minutes or until golden brown. Let cool before attempting to remove. Makes 12 tarts.

Nutrition Facts : Calories 371.2 calories, Carbohydrate 41 g, Cholesterol 16.8 mg, Fat 22.3 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 5.9 g, Sodium 121.5 mg, Sugar 22.7 g

CANADIAN NORTHWEST TERRITORIES BERRY TARTS



Canadian Northwest Territories Berry Tarts image

Wild berries such as mossberries or wild blueberries add a true taste of the North to these creamy treats. The recipe is inspired by similar tarts from the Alpine Bakery in Whitehorse.

Provided by Olha7397

Categories     Tarts

Time 55m

Yield 24 tarts

Number Of Ingredients 14

2 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon grated orange rind or 1 teaspoon lemon rind
1/4 teaspoon salt
2/3 cup cold butter
2 eggs
1 tablespoon ice water
1 teaspoon lemon juice
3/4 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon grated orange rind or 1 teaspoon lemon rind
1 1/2 cups sour cream
1 egg yolk
2 cups wild blueberries

Steps:

  • SWEET PASTRY: In large bowl, stir together flour, sugar, orange rind and salt. With pastry blender or 2 knives, cut in butter until crumbly.
  • Whisk together eggs, water and lemon juice; drizzle over flour mixture, tossing with fork until moist enough to shape into ball (dough will be slightly sticky). Flatten into disc; wrap and refrigerate for 30 minutes or up to 3 days. Let soften to room temperature before rolling.
  • On generously floured pastry cloth and using stockinette-covered rolling pin, roll out half of the pastry at a time to 1/8 inch thickness. Cut into 3 1/2 inch rounds; ease into shallow 2 3/4 inch tart shells. Refrigerate for 30 minutes.
  • Line each tart shell with foil; fill with pie weights or dry beans. Bake in 400°F oven for about 10 minutes or until light golden and firm. Remove foil and weights; let cool.
  • FILLING: In bowl, combine sugar, flour and orange rind; blend in sour cream and egg yolk. Spoon about 1 tablespoons berries (mossberries or wild blueberries) into each tart shell; cover with about 1 tablespoons filling and top with 3 or 4 berries. Bake in 350°F oven for about 20 minutes or until pastry is golden and filling is set. Let stand for 1 minute. Remove from pan and let cool on racks. Makes about 24 tarts.
  • The Canadian Living Entertaining Cookbook.

Nutrition Facts : Calories 182.3, Fat 8.9, SaturatedFat 5.3, Cholesterol 45.4, Sodium 74.7, Carbohydrate 23.9, Fiber 0.6, Sugar 13.8, Protein 2.4

MIXED BERRY TART



Mixed Berry Tart image

This berry tart is light and fresh! Refrigerate any leftovers.

Provided by janet

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h

Yield 8

Number Of Ingredients 11

cooking spray
1 ½ cups all-purpose flour
¾ cup unsalted butter, at room temperature
⅓ cup confectioners' sugar
¼ teaspoon salt
5 ounces cream cheese, at room temperature
½ cup white sugar
2 large eggs, at room temperature
2 lemons, zested and juiced
2 cups fresh mixed berries
4 sprigs fresh mint, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch tart pan with cooking spray.
  • Combine flour, butter, confectioners' sugar, and salt in the bowl of a food processor; pulse until a soft dough forms. Press dough into the bottom of the prepared pan; prick with a fork.
  • Bake in the preheated oven until edge of crust is golden, 15 to 20 minutes. Remove from the oven and cool; do not turn oven off.
  • Place cream cheese in a large bowl; beat with an electric mixer until smooth, 2 to 3 minutes. Add sugar; mix until combined, 1 to 2 minutes. Add eggs; blend for 1 to 2 minutes. Add lemon zest and juice; mix until incorporated. Pour mixture into cooled tart shell.
  • Bake in the preheated oven until filling has set, about 25 minutes. Chill thoroughly, at least 1 hour. Top with berries and garnish with mint.

Nutrition Facts : Calories 399.5 calories, Carbohydrate 39.2 g, Cholesterol 111.7 mg, Fat 25.1 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 15.3 g, Sodium 145.9 mg, Sugar 19.7 g

BERRY TARTS



Berry Tarts image

These delicate tarts are lovely. A tender crust and hint of lemon make them irresistible.-Stephanie Mullen, Whitehorse, Yukon

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 32 tarts.

Number Of Ingredients 15

2 cups all-purpose flour
3/4 cup sugar
1 teaspoon grated lemon zest
1/4 teaspoon salt
2/3 cup cold butter
2 large eggs
1 tablespoon ice water
1 teaspoon lemon juice
FILLING:
2 cups wild blueberries or mossberries
3/4 cup sugar
1/4 cup all-purpose flour
1 teaspoon grated lemon zest
1-1/2 cups sour cream
1 large egg yolk

Steps:

  • In a bowl, combine flour, sugar, lemon zest and salt; cut in butter until crumbly. Combine eggs, water and lemon juice until smooth; drizzle over flour mixture. Toss with a fork until mixture is moist enough to shape into a ball (dough will be sticky). Divide in half; shape into balls and wrap in plastic. Refrigerate for at least 30 minutes. Remove from the refrigerator; let stand 15 minutes before rolling. , On a floured surface, roll the dough to 1/8-in. thickness. Cut into 3-in. circles. Ease into 2-in. tart pans, pressing pastry onto the bottom and sides of pan. Bake at 400° for 10 minutes. Cool. , Place three to four berries in each shell. In a bowl, combine sugar, flour and lemon zest. Stir in sour cream and egg yolk. Spoon 1 tablespoon of filling over berries. Place pans on a baking sheet. Bake at 350° for 15-20 minutes or until pastry is golden and filling is set. Cool in pans for 1 minute before removing to wire racks.

Nutrition Facts : Calories 272 calories, Fat 13g fat (8g saturated fat), Cholesterol 75mg cholesterol, Sodium 134mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.

CANADIAN BUTTER TARTS



Canadian Butter Tarts image

With comforting notes of butterscotch and caramel, Canadian butter tarts are the perfect easy dessert for when you want something small and sweet.

Provided by Ken Haedrich

Yield Makes about 12 servings

Number Of Ingredients 9

Single-Crust Food Processor Pie Dough
⅔ cup packed light brown sugar
⅓ cup maple syrup
4 Tbsp. unsalted butter, very soft
1 large egg
1½ tsp. white ­vinegar or apple cider vinegar
1 tsp. vanilla extract
¼ tsp. salt
Small handful of ­raisins, dried currants, chopped pecans, or chopped walnuts (optional)

Steps:

  • Prepare and refrigerate the pie dough.
  • Roll the dough as you would for most pies, about ⅛-inch thick or a tad thinner. Don't worry about keeping it nice and round like you normally would.
  • Using a 4-inch-diameter cookie or biscuit cutter, cut the dough into as many circles as possible. Line each cup of a standard 12-cup muffin pan with one of the circles, gently nudging it down into the bottom creases of the pan. Try not to stretch the dough as you work; it can help to use something blunt, like a narrow jar, to nudge the dough. The top edge of the dough circle should come to about the middle of the cup. Gather the scraps and reroll the dough if you need additional ­circles. Chill the pan in the freezer for 20 to 30 minutes.
  • Adjust one oven rack so it is in the lower position, and preheat the oven to 425°F (220°C). Combine the sugar, maple syrup, and butter in a mixing bowl. Whisk briefly. Add the egg, vinegar, vanilla, and salt, and whisk again.
  • Set the muffin pan on your work surface. If you're using the fruit or nuts, put a few pieces in as many of the shells as you wish, but don't crowd them. Use a ladle or ¼-cup measuring cup with a handle to divide the filling evenly between the shells.
  • Bake for 15 to 18 minutes, until the filling bubbles and darkens somewhat.
  • Transfer the pan to a rack and cool for 5 minutes, then carefully run a butter knife around the edge to loosen each tart. Let the tarts cool in the pan, then remove. Store, refrigerated, in a single layer in a covered tin or container, but let them come to room temperature before serving.

Tips:

  • For a flaky crust, use cold butter and keep the dough cold until it is ready to bake.
  • If you don't have a tart pan, you can use a 9-inch pie plate. Just trim the edges of the dough so that it fits the pan.
  • To prevent the berries from sinking to the bottom of the tart, toss them with a little flour before adding them to the filling.
  • If your berries are very juicy, you may need to add a little cornstarch to the filling to thicken it.
  • Serve the tarts warm or at room temperature. They can also be stored in the refrigerator for up to 3 days.

Conclusion:

These Canadian Northwest Territories Berry Tarts are a delicious and easy-to-make dessert that is perfect for any occasion. With their flaky crust, sweet and tangy filling, and beautiful presentation, these tarts are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give these tarts a try. You won't be disappointed!

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