Skip to main content

Servings: Two 8-inch tarts


1 cup butter

3/4 cup molasses

4 cups flour

2 1/2 tsp cinnamon

2 1/2 tsp ground cloves

1 tsp ground ginger

1/4 tsp salt

2 tsp baking soda

1/4 cup brewed orange-pekoe tea

6 cups partridgeberries, also known as lingonberries (or substitute cranberries)

2 tbsp lemon juice

1 tbsp lemon zest

1/2 cup brown sugar


To make the pastry dough, cream the butter and molasses. In a separate bowl, sift together the flour, cinnamon, cloves, ginger and salt. In a small bowl or cup, stir the baking soda into the hot brewed tea, then add immediately to the butter-and-molasses mixture and stir well. Add dry ingredients to the same bowl and mix until just combined. Pat the dough into a ball and flatten, wrap in plastic wrap and chill it in the fridge overnight or for at least 2 hours.

To make the partridgeberry jam, place the berries, lemon juice, lemon zest and sugar in a heavy-bottomed pot and simmer over medium-low heat for 1 hour. Set aside and let cool.

To assemble the tarts, roll out the dough to 1/8 inch thick and 10 inches round. Transfer to an 8-inch tart pan and trim the overhanging edges. Form a ball with the scraps, roll out the dough and cut out strips for the lattice top.

Fill tart with 1/2 inch of partridgeberry jam. Place the lattice overtop and use a fork to crimp the edges of the pastry.

Bake at 325 F for 35 minutes or until the top is dark brown.

Interact with The Globe