CELEBRATING LABOR DAY!
Although, we have not officially reached the first day of fall (Sept. 22), this part of the year often begins with a tinge of melancholy. Even so, there are many ways to appreciate Canada’s most sentimental season.
Part of our country’s appeal is its four season’s: Winter, Spring, Summer & Fall. We are entering the season of the fall harvest and the leaves on the trees begin their transformation to stunning shades of orange, red and yellow.
Labor day week-end gives us an opportunity to enjoy family and friends before summer is officially over. Whatever your choice of relaxation is, you know good food will play a big part in the week-end gatherings.
I’m sure you are all familiar with ‘slab’ pies. If not …. a slab pie is a shallow pie baked in a rimmed baking sheet instead of a pie pan. These are a genius way to serve a crowd with less fuss and less mess. Almost any fruit pie recipe will work in this format. Just double you pie recipe, bake it in a jelly-roll pan (15 x 10 x 1) which are a little smaller than the typical baking sheet and have 1-inch sides. Most will serve 15-20 people.
For the sake of choice, I went with four different fruits in one slab pie. That should cover it I think!
Fresh Fruit Slab Pie
Line a 15 x 10 x 1-inch jelly-roll pan with parchment paper; set aside. In a large bowl, beat butter & sugar until light & fluffy, about 5 minutes. Add vanilla & lemon zest; beat another minute, or until blended. Add flour & salt, mix until fully incorporated, taking care not to over-mix the dough.
Turn dough out onto paper-lined baking pan & evenly press into the bottom & about 1/2-inch up the sides of the pan. Place in refrigerator to chill for at least an hour or overnight.
Preheat oven to 350 F. With a fork, prick crust all over & bake for 20 minutes until JUST PALE golden in color. Remove from oven & cool slightly on a wire rack.
In a small saucepan, combine rhubarb with 1/4 cup water. Simmer 5-7 minutes ONLY until slightly softened. Strain rhubarb juice into a one-cup measure. Set aside. Place rhubarb in a dish until ready to assemble pie for baking.
In a bowl, combine oats, brown sugar & flour. Add butter & mix until coarse crumbs form; stir in pecans.
To reserved rhubarb juice in one-cup measure, add cherry juice & 3 Tbsp lemon juice. Add enough water to make one full cup. Return juice/water to small saucepan; add sugars & cornstarch. Cook until mixture boils & thickens.
Place rhubarb, saskatoon berries, peaches & cherries in partially baked crust. Form each fruit in a diamond shape to give it a bit of pizzazz!
Drizzle hot sauce evenly over entire slab pie. Sprinkle streusel topping over all & bake in a 350 F oven for 25 minutes. Remove from oven & allow to cool on a wire rack before serving.
Saskatoon berries are very high on my list of nostalgic memories from my childhood. How these little berries can evoke such a flood of treasured thoughts is amazing. Our family farm was located in Southern Alberta, (Canada). If you were to stand on our farmhouse, west veranda, the sight of the ‘foothills’ came into view (foothills are an upland area that flank the eastern side of the Rocky Mountains).
How wonderful it was to be able to pack a picnic lunch on a Sunday afternoon and be able to drive there. It was like a whole different world. A landscape of long ridges and rolling hills covered in native lodgepole pine, aspens and spruce trees. The small streams wound their way through meadows of dwarf birch, willow and prairie grasses. You could easily come across some of the beautiful wildlife such as elk, moose or deer that lived there.
This is where our family would go to pick saskatoon berries. Very often we were accompanied by family friends or relatives. It was such a great time, everyone picking berries together, eating Mom’s fabulous fried chicken and potato salad (etc. etc.) for our picnic lunch. I was looking at some pictures from those times. We must have had some hot dogs on one occasion and I burnt my mouth it seems. What priceless memories!
With ‘saskatoon season’ in full swing, Brion and I thought it would be great to pick our own this year. It certainly can’t get any fresher than that. We chose the U-Pick farm called GROVE BERRY PATCH. This is a family owned and operated farm with 20 acres of saskatoon berries and 1 acre of raspberries, black currants, highbush cranberries and vegetables. They are located 1.5 km south off Highway 16A on Spruce Valley Road, Spruce Grove, Alberta, Canada.
It was such a nice little adventure. The morning was beautiful and the atmosphere of the berry farm and its family owners was very enjoyable. We picked a pail full of gorgeous saskatoons in a short space of time. I had originally started out with thinking I would post one recipe but of course, its turns out to be three. They consist of some Saskatoon Rhubarb Tarts, Saskatoon Butter Tarts and some Saskatoon Cream Cheese Tarts. Yum!
We are adding a few pics, not only of the tarts but some from the berry farm as well as a couple from my childhood days. Hope you enjoy the blog.
Saskatoon Berry Tarts
Filling for SASKATOON RHUBARB TARTS
Filling for SASKATOON BUTTER TARTS
Filling for CREAM CHEESE SASKATOON TARTS
In a medium bowl, whisk together flour, baking powder & salt until completely combined. Cut in butter with a pastry cutter or fork.
Measure the vinegar into a liquid measuring cup, then add enough ice cold water to make 1/2 cup. Pour over flour mixture, gently stir with a fork ONLY until combined. Wrap dough in plastic wrap & place in refrigerator for a minimum of an hour so it can chill well. When ready to use, Roll out dough on a lightly floured work surface. Using a 3 1/2" cookie cutter, cut out tart shells & place them in tart pans.
Saskatoon Rhubarb Filling & Streusel
In a small saucepan, combine saskatoons, diced rhubarb, sugar & cardamom. Set aside. In a small bowl, combine water, lemon juice & cornstarch. Whisk together to make a slurry. Add to to saucepan & cook on medium heat, stirring until mixture becomes thickened. Remove from heat; add vanilla & allow to cool before using.
FOR STREUSAL: Place all streusal ingredients in a small dish & combine with finger tips until crumbly. Spoon berry filling into tart shells & top with streusal. Bake at 375 F. until pastry is golden.
Saskatoon Butter Tart Filling
FOR BERRY TOPPING: In a small saucepan, mix together berries & water; simmer for 10 minutes over low-medium heat. In a separate bowl, mix together sugar & cornstarch then add to the berries & combine. Stir in lemon juice; simmer until mixture slightly thickens. Set aside to cool.
FOR BUTTER TART LAYER: First beat together eggs. In a saucepan, melt the butter then add sugar, vanilla, cream, raisins & beaten eggs. Bring to a boil over medium heat & boil for 3 minutes. Set aside to cool.
TO ASSEMBLE: Place a heaping Tbsp of butter tart mixture into each shell, then fill remainder of the tart shell with the berry topping mixture. DO NOT MIX. Bake at 375 F. for 15-18 minutes or until pastry is golden. Cool before removing from tart pans.
Cream Cheese Saskatoon Tart Filling
FOR BERRY TOPPING: Crush 1 cup of saskatoon berries & place in a small saucepan with 1 cup of water. Simmer about 2 minutes. Strain & return berry juice only to saucepan. Combine sugar & cornstarch; add to sauce. Cook over low heat, stirring constantly until mixture is thick & clear. Remove from heat & stir in remaining 2 cups of saskatoons to glaze & stir gently. Pre-bake tart shells.
FOR CREAM CHEESE LAYER: In a small bowl, blend together cream cheese, lemon zest, sugar & heavy cream. Divide cream cheese mixture between baked tart shells. Top with generous portions of berry topping & serve.
- The pastry recipe will yield about 48 mini tarts. I had doubled the pastry recipe because I wanted to make all 3 kinds. It's so nice to have some in the freezer for future use.
- If you make the pastry in 2 separate batches it seems to be nicer for some reason.
- If you happen to have any filling left over, it freezes well for another time.