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)

Filling:
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

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 stovetop.
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.