Canadian Northwest Territories Berry Tarts - cooking recipe

Ingredients

SWEET PASTRY
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
FILLING
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

Preparation

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\u00b0F 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\u00b0F 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.