Makes: 8 mini tarts

Ingredients:

For the Pate Sucree (Pie Dough)

• 2 1/2 cups all-purpose flour
• 3 Tbsp granulated sugar
• 1 cup cold unsalted butter
• 2 large organic egg yolks
• 1/4-1/2 cup ice water

For the Filling:

• 3 cups huckleberries (I used frozen)
• 1/2 cup sugar
• Splash of Orange Juice
• 2 Tbsp Maple Syrup
• 1 tsp. cinnamon
• 1 Tbsp Flour

Directions:

For the Pie Dough

In a bowl combine the flour, sugar, and salt. Using a grated grate the butter into the flour mixture. Toss together like a salad using your fingers.

IN another bowl, whisk together the egg yolks and water. Add the flour mixture, a few tablespoons at a time, knead the dough until it all comes together.

Shape the dough into a disk, wrap in plastic and refrigerate until chilled. 1 hour. You can make ahead.

For the Filling:

In a small saucepan on the stove simmer together the huckleberries, orange juice, sugar, cinnamon, syrup, and flour.

Putting it all together: Preheat the oven to 350F. Divide the dough into 8 disks and roll out on a floured surface. Place on parchment paper on a baking sheet. Place 1/2 cup of filling on each disk and fold the sides over. Sprinkle with sugar and bake for 45 minutes.