By Blackbird Pie Company

Ingredients for 2 dozen 3” tarts:

Pastry for 24 tarts
21⁄2 cups (625 ml) frozen wild blueberries
11⁄2 cups (375 ml) Ontario sour cherries (halved)

1 cup (250 ml) sour cream 11⁄2 tbsp (23 ml) flour
1 cup (250 ml) sugar
1 tsp (5 ml) lemon zest
1 tbsp (15 ml) lemon juice

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


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


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


  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.