The Serviceberries (also known as Saskatoon berries, especially in Canada) are heavy on my tree, despite having picked a couple of quarts already over the past few days. Looks like I need to get picking again! So much fruit for such a small tree.
I picked another two quarts today after taking this photo, and there’s still plenty of not-quite-ripe berries left.
What have I been doing with them?
First I made an apple/berry crisp, without using any particular recipe. I just sliced apples and added berries to make a quart, added a sprinkling of sugar, and topped it with some crisp topping I had in the freezer that was left over from some other recipe and threw it in the oven. Easy peasy!
I had a lot of recipes that I wanted to try out, so I actually ended up making two in the same day – these Berry, Almond and Orange Scones, which were good (oddly enough, they were better the next day reheated in the toaster oven, which is not usually the case with scones):
We liked them, but if I made them again, I would not do the glaze and almond topping. Instead, I’d probably add the orange juice to the dough, decreasing the cream by the 2 Tbsp. (I did NOT add the almond extract, as I’m not fond of it, but otherwise I made the recipe as written.)
Next up was this delicious Saskatoon Berry Tart:
I didn’t have an 11″ tart pan, so I ended up using a 9″ springform, and then made a small tart in a ramekin with the excess dough and filling. This recipe was a real winner, and I’ll definitely make it again. Since I made it on the spur of the moment, I did not have any heavy cream, so I used sour cream instead. Yum. Might have to go shopping for an 11″ tart pan.
I still had some leftover berries, so I muddled them with some peppermint and made some flavored water. It was quite refreshing. I didn’t take a photo of that batch, but I’ve just started a new batch with sliced lemons and limes, plus some more serviceberries:
In my new 2-quart mason jars. Because…