Berry Tarts (Northwest Territories)

Here a tender but sturdy crust beautifully marries with ripe, succulent fruit.

2 cups all-purpose flour, unbleached
¾ cup granulated sugar
1 tsp. orange rind, grated
¼ tsp. kosher or sea salt
2/3 cup butter, cold
2 eggs
1 Tbsp. water, ice
1 tsp. lemon juice, freshly squeezed
¾ cup granulated sugar
¼ cup all-purpose flour, unbleached
1 tsp. orange rind, grated
1½ cups sour cream
1 egg yolk
2 cups wild blueberries

For the Sweet Pastry:
In large bowl, stir together flour, sugar, orange rind and salt. With a 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" thickness. Cut into 3½" rounds; ease into shallow 2¾" tart shells. Refrigerate for 30 minutes.

Preheat an oven to 400°F (200°C/180°C fan, Gas Mark 6).

Line each tart shell with foil; fill with pie weights or dry beans. Bake for about 10 minutes or until light golden and firm. Remove foil and weights; let cool.

Reduce oven heat to 350°F (180°C/160°C fan, Gas Mark 4).

For the Filling:
In bowl, combine sugar, flour and orange rind; blend in sour cream and egg yolk. Spoon about 1 Tbsp. berries (mossberries or wild blueberries) into each tart shell; cover with about 1 Tbsp. filling and top with 3 or 4 berries.

Bake 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.