Recipe: Wild Blueberry and Cherry Sour Cream Crumble Tart

Ingredients – Pastry for 24 tarts

• 2-1/2 cups (625 ml) frozen wild blueberries
• 1-1/2 cups (375 ml) sour cherries (halved)

Filling:

• 1 cup (250 ml) sour cream
• 1-1/2 tbsp (23 ml) flour
• 1 cup (250 ml) sugar
• 1 teaspoon (5 ml) lemon zest
• 1 tablespoons (15 ml) lemon juice

Topping:

• 1 cup (250 ml) flour
• 1 cup (250 ml) brown sugar
• 1/2 cup (125 ml) butter

Preparation

1. Using either your favourite homemade or store bought pastry, roll and form 24 tart shells in aluminum tins or standard sized muffin tins.

Topping:

1. Barely melt butter in microwave (30 sec.) or stove top.
2. Using your hands mix together flour, brown sugar and butter until a soft crumble forms. Set aside.

Filling:

1. Mix together sour cream, flour, sugar, lemon juice and zest until creamy and smooth.
2. Add fruit to sour cream mixture and combine.
3. Divide fruit/cream mixture evenly among all 24 tart shells.
4. Divide crumble topping onto the top of each tart.
5. Bake at 350° F for 45 minutes. Crumble should be golden and juices thickened.

Note:
The tarts may overflow while cooking. To avoid a mess in the oven place your tart shells/muffin pan onto a cookie sheet.