Keyword: sour cherry & Saskatoon tart

Fresh fruit in the summer is one of life’s simple pleasures …. juicy, sweet and/or tart …. they’re like summer jewels.

The saskatoon berry is one of North America’s great unappreciated fruits. Although its easy to confuse them with blueberries, the two fruits are quite dissimilar. The most distinctive feature of saskatoon berries is their almond-like flavor. Saskatoons are in the same branch of the rose family that includes apples, pears, hawthorn and quince.

These little gems are a truly wonderful Canadian fruit with the bulk of their natural range being in British Columbia and the prairie provinces. Come July, many of the U-Pick farms in our area have fresh saskatoons ripening on their trees.

Pairing sour cherries with saskatoons in this dessert is a perfect match. One is tart and juicy, the other is sweet and plump making a good balance.

The (sour) ‘prairie’ cherry was developed in Canada for colder climates. It was cross pollinated with a Mongolian cherry resulting in very hardy, trees producing a sweet-tart cherry.

Our little cherry tree is about 12 years old now. Since I have both of these fruits on hand right now, there is no reason to not make this galette!

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Sour Cherry & Saskatoon Galette

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Course

dessert

Cuisine

American, European, French, German

Keyword

sour cherry & Saskatoon tart

Servings

MetricUS Imperial

Ingredients

Berry Filling

• 2 cups saskatoon berries, fresh or frozen
• 2 cups sour cherries, pitted (fresh or frozen)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2-3 Tbsp lemon juice (or any fruit juice)
• 3 Tbsp cornstarch

Cornmeal Pastry

• 2 cups flour
• 1/2 cup cornmeal
• 1 tsp salt
• 1 tsp sugar
• 3/4 cup butter,
• 1/4 cup ice water

Course dessert Cuisine American, European, French, German Keyword sour cherry & Saskatoon tart Servings MetricUS Imperial Ingredients Berry Filling 2 cups saskatoon berries, fresh or frozen 2 cups sour cherries, pitted (fresh or frozen) 1/2 cup granulated sugar 1/2 cup brown sugar 2-3 Tbsp lemon juice (or any fruit juice) 3 Tbsp cornstarch Cornmeal Pastry 2 cups flour 1/2 cup cornmeal 1 tsp salt 1 tsp sugar 3/4 cup butter, 1/4 cup ice water

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Cornmeal Pastry

1. In a large bowl, whisk together flour, cornmeal, salt & sugar. Add butter & with fingertips, blend until mixture resembles coarse meal. Add ice water & combine only until blended, do NOT overmix.
2. Divide pastry into 8 equal portions & press into mini galette pan cups. Place in refrigerator until filling is ready to use.

Berry Filling

1. In a large bowl, combine berries, cherries & sugars. In a small dish, mix lemon juice with cornstarch & add to berry mixture.

Assembly

1. Preheat oven to 375 F.
2. Remove pastry from fridge. Mound the berry mixture in each galette cup. Bake for 30-35 minutes until golden brown & bubbly.
3. Serve warm or at room temperature with vanilla ice cream or whipped cream.

Recipe Notes

• Don't hesitate to make this into one round galette instead of individuals or to use frozen puff pastry. It will all taste just as good, believe me!