Best 7 Grandmas Berry Tart Recipes

THE QUICKEST BERRY TART

Steps:

• You can make the pastry by hand, or in a food processor. If making it by hand, sieve the flour and icing sugar into a large mixing bowl from a height.
• Chop the butter into small cubes, then gently work the it into the flour and sugar with your fingers until the mixture resembles breadcrumbs.
• Beat the egg and add to the mix with the milk and gently work it together using your hands until you have a ball. Don't work the pastry too much or it will become elastic and chewy, not crumbly and short.
• Sprinkle some flour over the dough and a clean work surface, and pat the ball into a thick flat round. Sprinkle over a little more flour, then wrap the pastry in clingfilm and pop it into the fridge to rest for 30 minutes.
• Lightly oil the inside of a 25cm non-stick loose-bottomed tart tin.
• Dust a clean surface and a rolling pin with flour, then carefully roll out the pastry, turning it every so often, until you've got a circle about 0.5cm thick.
• Roll the pastry over the rolling pin, then unroll it into the tin, making sure you push it into all the sides.
• Trim off any extra pastry, and use it to patch any holes, then prick the base of the case all over with a fork, cover with clingfilm, and pop it into the freezer for 30 minutes.
• Preheat the oven to 180ºC/350ºF/gas 4.
• Line the pastry case with a large piece of greaseproof paper, pushing it right into the sides.
• Fill the pastry case right up to the top with uncooked rice, and bake blind for 10 minutes in the preheated oven. Take the case out, carefully remove the rice (save it for baking blind another time) and greaseproof paper, and return the case to the oven to cook for a further 10 minutes, until it's firm and almost biscuit-like. Leave to cool completely.
• Finely grate most of the orange zest into a bowl and whisk with 2 tablespoons of vanilla sugar and the cream until you get a silky mixture that forms soft peaks.
• Put half the berries into another bowl and use a fork to mash them up with the remaining tablespoon of vanilla sugar. Break up the meringue nests into rough pieces.
• Gently fold the mushed-up berries, and the meringue pieces, into the cream.
• Tip the cream mixture into the cooled tart case and gently shake it to help spread it out to the edges. Use a spatula or the back of a spoon to spread it out evenly, then sprinkle the remaining berries all over the top.
• Finely grate over the remaining orange zest and serve right away, with a dusting of icing sugar.

BERRY TARTLETS

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a 4-in. round cookie cutter, cut 12 circles, rerolling scraps as necessary. Press circles onto bottoms and up sides of ungreased muffin cups., Mix sugar and cornstarch; toss with berries and lemon juice. Spoon 2 tablespoons filling into each cup. Bake on a lower oven rack until pastry is golden brown and filling is bubbly, 24-26 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely., For topping, beat cream until soft peaks form. In another bowl, mix lemon curd, sugar, vanilla and 1 tablespoon whipped cream; fold in remaining whipped cream. Spoon over filling. If desired, top with fresh berries. Refrigerate until serving.

MY GRANDMOTHER'S BEST BERRY PIE

Steps:

• To Make Crust: Blend the flour and the butter or margarine thoroughly. Add baking powder, vanilla, sugar, and egg; mix thoroughly. Let the dough rest for about 25 minutes.
• Lay enough dough to cover the pie dish in the center of the pan, and spread the dough evenly over the bottom and sides of the pan. There will be dough left over for the top of the pie. Take a fork, and make holes with it here and there along the bottom of the pie dough. Let the pie dough rest again for another 25 minutes.
• Put the berries inside the pie dish, and then spread the remaining crumb dough over it.
• Bake at 400 degrees F ( 205 degrees C) for 25 to 30 minutes.

GRANDMA'S BAKEWELL TART

Steps:

• Combine all-purpose flour and 9 tablespoons butter in the bowl of a food processor; pulse until they resemble bread crumbs. Add water and salt. Mix, adding 1 teaspoon water at a time as needed, until a dough forms that's not too wet and sticky. Shape into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Grease a 7-inch loose-bottomed tart pan.
• Combine 7 tablespoons butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add self-rising flour, eggs, ground almonds, milk, and almond extract and mix well.
• Roll dough into a thin round on a lightly floured work surface. Press around the rim of the tart pan and trim off excess dough. Cover dough with raspberry jam. Spoon in almond filling and smooth out top with the back of a spoon. Sprinkle sliced almonds over the top.
• Bake in the preheated oven until top of the tart is a nice golden brown, 25 to 30 minutes. Remove from oven and place on a cooling rack to cool, about 1 hour. Remove pan when tart is cool and place on a serving plate.

4TH OF JULY BERRY TART

Steps:

• To make the tart dough: In a food processor combine the almond meal, flour, confectioners' sugar and salt. Pulse several times to combine. Add the butter and egg yolk, process just until the dough comes together. Distribute the dough into the 13-by-4-inch tart pan (or 10-inch round).
• Lay plastic wrap over the dough and press it into the pan so that it is an even thickness. Remove the plastic and freeze the dough until it is firm, about 20 minutes.
• Preheat the oven to 350 degrees F. Cover the dough with foil and fill with pie weights or beans. This will keep the dough from slouching in the pan. Bake for 25 minutes, then remove the foil and beans, bake for an additional 5 to 10 minutes or until the crust is a light golden color. Allow to cool to room temperature.
• Prepare the pastry cream: Whisk together the cornstarch and 1/4 cup of sugar. Add the egg yolks to the cornstarch and mix into a smooth paste. Set aside.
• Bring the milk, remaining 1/4 cup of the sugar, vanilla bean, and salt to a gentle simmer in a medium saucepan. Slowly, and in small amounts, whisk the hot milk into the egg mixture. Once the egg mixture is warm to the touch, pour it back into the milk in the pan.
• Bring the custard to a gentle boil, whisking continuously for 2 to 3 minutes. The pastry cream will thicken almost immediately, but it is important to cook the starch until it isn't grainy. When the pastry cream is done it will be smooth and glossy.
• Remove from the heat and add the butter and white chocolate to the pastry cream. Allow to sit for 3 minutes, then gently whisk them together. Pour the pastry cream into a shallow container. Cover with plastic wrap, pressed directly on the surface of the cream to prevent a skin from forming. Set the container in the freezer for 15 minutes (this cools down the eggs quickly) and then refrigerate for up to a few days.
• Fill the cooled tart shell with the pastry cream. Decorate the top with the berries and refrigerate until ready to serve. Dust with confectioners' sugar right before slicing and serving.

GRANDMA'S BUTTER TARTS

Steps:

• Preheat oven to 425°F.
• Filling:.
• Mix all ingredients until well blended; set aside.
• Pastry:.
• Cut butter and shortening together using a fork or pastry whisk utensil.
• Slowly add salt and flour to the butter and shortening cutting it in until the mixture looks like small crumbles.
• Add cold water one tablespoon at a time until the dough sticks together.
• Roll out the dough to about 1/8 inch thick.
• Use a wide mouthed glass (I use a pint glass) to cut out circles.
• Place circles into an ungreased cupcake pan.
• Pour filling into the crusts, about a quarter of the way full. Be careful not to over fill as the mixture will bubble up and make the tarts stick to the pan.
• Bake in oven at 425°F for about 12-15 minutes or until crust is golden brown.
• Good luck and enjoy!

GRANDMA'S BUTTER TARTS

Steps:

• Melt butter.
• Beat in eggs.
• Beat in all other ingredients except raisens or currents.
• Stir in raisens.
• Fill tart shells 2/3 full.
• Bake at 400 degrees until pastry is brown & center is bubbling. Approximately 10-13min.