Best 8 Grandmothers Tart Recipes

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Grandmother's tart is a classic dessert that has been enjoyed by families for generations. This sweet and flavorful tart features a flaky crust filled with a creamy custard and topped with fresh fruit. Whether you are looking for a special treat to serve at your next gathering or a comforting dessert to enjoy on a cozy night in, this classic recipe is sure to satisfy your craving. With just a few simple ingredients and a little bit of time, you can create a delicious grandmother's tart that will be cherished by your family for years to come.

Here are our top 8 tried and tested recipes!

GRANDMA'S BAKEWELL TART



Grandma's Bakewell Tart image

I recently came across my maternal Grandma's recipe book, printed in 1933. In it, I came across a piece of paper, placed between two pages, containing her version of Bakewell tart. I have not changed the recipe and it makes a delicious tart, which I remember her making for Sunday afternoon tea. The tart does not have to be blind baked first before adding the filler. I apologize for the poor photo but the family started tucking into the tart before I could photograph it. Serve with cream, ice cream, or custard. It will bring a smile to your face.

Provided by DorsetJammer

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 2h25m

Yield 8

Number Of Ingredients 13

1 ¾ cups all-purpose flour
9 tablespoons unsalted butter
1 teaspoon cold water, or more as needed
1 pinch salt
7 tablespoons unsalted butter, cubed
½ cup white sugar
¾ cup self-rising flour
2 eggs
6 tablespoons ground almonds
2 tablespoons milk
¼ teaspoon almond extract
3 tablespoons raspberry jam
2 tablespoons sliced almonds

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.

Nutrition Facts : Calories 474.8 calories, Carbohydrate 48.7 g, Cholesterol 107.9 mg, Fat 28.4 g, Fiber 1.8 g, Protein 7.5 g, SaturatedFat 15.4 g, Sodium 190.9 mg, Sugar 17.6 g

GRANDMOTHER'S TART



Grandmother's Tart image

Provided by Mary Alberghetti

Categories     Food Processor     Fruit     Dessert     Bake     Kid-Friendly     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 8 to 10

Number Of Ingredients 9

2 cups all purpose flour
1/2 cup sugar
1 teaspoon packed grated lemon peel
1/2 teaspoon (scant) salt
1/2 cup plus 2 tablespoons (1/4 sticks) chilled unsalted butter, diced
2 large egg yolks
1 large egg
1 cup cherry or apricot-pineapple preserves
Powdered sugar

Steps:

  • Preheat oven to 350°F. Blend flour, sugar, lemon peel and salt in processor for 10 seconds. Add butter and process until coarse meal forms. Add yolks and egg and process until moist clumps form. Transfer dough to work surface. Gather dough into ball and knead 1 minute.
  • Divide dough into 2 pieces, one slightly larger than the other. Press larger dough piece evenly onto bottom and halfway up sides of 9-inch-diameter tart pan with removable bottom. Spread 1 cup preserves in crust. Cut remaining dough into 12 equal pieces. Roll pieces between hands and work surface into pencil-thin ropes. Arrange 6 ropes over preserves, spacing evenly and pressing ends to seal at crust edge; trim extra dough. Arrange remaining 6 ropes in opposite direction, spacing evenly and forming lattice pattern. Press ends to seal at crust edge; trim extra dough.
  • Bake tart until crust is golden brown, piercing with toothpick if bottom crust bubbles, about 50 minutes. Cool tart in pan on rack. Can be prepared 8 hours ahead. Let stand at room temperature.) Remove pan sides. Lightly sift powdered sugar over tart, cut into wedges and serve.

GRANDMA'S BUTTER TARTS



Grandma's Butter Tarts image

This was my Grandma's recipe and has been a family favorite for years. Every time she would make these we would practically inhale them. Now, I make them on all the holidays. My family absolutely raves about them. They get gobbled up so fast that I always have to make a couple batches! Note: I don't put raisins and nuts in the filling mixture at first. I add them to each individual tart after I've poured in the mixture. About 5-8 raisins and a sprinkle of nuts to each tart. Also, to get a really flakey crust, keep all ingredients and utensils cold. I put my bowl, rolling pin, pastry whisk, and the flour I will use in the freezer prior to making and I keep the butter and shortening in the fridge until ready to use

Provided by ProudMamaT

Categories     Tarts

Time 1h15m

Yield 12-18 tarts, 6 serving(s)

Number Of Ingredients 13

3/4 cup brown sugar
1/2 cup corn syrup (or maple syrup)
1/2 cup melted butter
1 egg, slightly beaten
1 teaspoon vanilla
1 teaspoon lemon juice
3/4 cup raisins, approx (soak in warm water to plump then drain)
1/2 cup chopped walnuts, approx (or almonds)
2 cups flour
1/2 teaspoon salt
1/2 cup shortening
1/3 cup butter
4 -5 tablespoons cold water

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!

Nutrition Facts : Calories 837.8, Fat 50.3, SaturatedFat 21.4, Cholesterol 98.8, Sodium 442.2, Carbohydrate 94.3, Fiber 2.5, Sugar 44.7, Protein 7.7

GRANDMA MONETTE'S CHERRY JAM TART



Grandma Monette's Cherry Jam Tart image

Provided by Melissa d'Arabian : Food Network

Time 1h40m

Yield 8 servings

Number Of Ingredients 11

1 1/4 cups high-quality cherry preserves
1 teaspoon fresh lemon juice
1 stick salted butter, at room temperature, plus more for the pan
2/3 cup sugar
1 large egg, plus 1 egg yolk
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup almond flour
Grated zest of 1 lemon
1 teaspoon ground cinnamon
Pinch of ground cloves

Steps:

  • Preheat the oven to 400 degrees F. Make the filling: Combine the cherry preserves and lemon juice in a bowl, stirring to break up any clumps.
  • Make the crust: Butter a 10-inch tart pan with a removable bottom. Cream the butter and sugar in a bowl with a mixer on medium speed. Add the whole egg, then the vanilla. Whisk the all-purpose flour, almond flour, lemon zest, cinnamon and cloves in a bowl. With the mixer on medium speed, gradually add the dry ingredients to the butter mixture. Reduce the mixer speed to low and mix in up to 1 tablespoon water until the dough just comes together. Wrap two-thirds of the dough in plastic wrap, then wrap the remaining one-third in plastic wrap. Refrigerate both for 30 minutes.
  • Put the larger piece of dough between 2 sheets of parchment paper and roll it out into an 11-inch round. Remove the top sheet of parchment paper and invert the dough into the prepared tart pan; peel off the other sheet of parchment paper and trim the excess dough. Spread the jam evenly on the crust. Roll out the remaining dough to about 1/4 inch thick and cut it into 1/2- to 1-inch-wide strips (10 to 14 strips). Arrange the strips in a lattice pattern on top of the filling. Beat the egg yolk with 1 tablespoon water and brush on the lattice and edge of the crust. Bake until the crust is golden and the filling is bubbly, about 30 minutes. Let cool completely.
  • Photography by Steve Giralt

GRANNY'S TOMATO TART



Granny's Tomato Tart image

Provided by Elaine Louie

Categories     dinner, main course

Time 1h

Yield Two 9-inch tarts or one 10-by-16-inch tart

Number Of Ingredients 11

2 1/2 cups unbleached all-purpose flour
3 tablespoons semolina flour
1 teaspoon salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch pieces
3 tablespoons chilled solid vegetable shortening
2 tablespoons Dijon mustard
8 ounces Gruyère cheese, coarsely grated
12 to 14 ripe plum tomatoes, ends trimmed, very thinly sliced into rounds
1 teaspoon herbes de Provence
Freshly ground black pepper
1/2 teaspoon salt, or to taste

Steps:

  • For tart crust: In a food processor, combine flours and salt. Pulse to combine. Add butter and shortening and pulse until mixture resembles moist crumbs; do not overwork dough. Transfer to a bowl and sprinkle with 4 tablespoons ice water. Shape into a ball, adding ice water 1 tablespoon at a time (as many as 6 more may be needed) until dough is just past crumbly and holds together.
  • For two tarts, divide dough in half and wrap each in plastic wrap, and press each with palm of your hand into disks. For one tart, wrap in plastic and shape into one large disk. Refrigerate at least 30 minutes before rolling out.
  • Preheat oven to 400 degrees. Roll out dough into two 9-inch disks or one 10-by-16-inch rectangle 1/8-inch thick. Transfer to a baking sheet and crimp edges 1/2-inch high. Refrigerate for 30 minutes. Prick all over with fork. Place parchment paper or foil on top and weigh down with pie weights or dried beans. Bake until lightly browned, 10 to 15 minutes. Remove paper or foil and weights from dough, and continue to bake until golden brown, about 15 minutes. Remove from oven and set aside to cool; do not turn off oven.
  • For topping: Spread mustard thinly over bottom of cooled shell. Scatter evenly with cheese. Arrange tomatoes in even, slightly overlapping rows. Sprinkle with herbes de Provence, and season to taste with pepper. Bake until tomatoes begin to shrivel and cheese melts, 10 to 12 minutes. Sprinkle with salt, and serve hot or at room temperature.

GRAMMA'S BUTTER TARTS



Gramma's Butter Tarts image

This is my Grandma's recipe for butter tarts in homemade pastry.

Provided by GoGoGoMom

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h50m

Yield 24

Number Of Ingredients 11

4 cups all-purpose flour
1 teaspoon salt
1 pound lard (such as Tenderflake®)
1 egg, lightly beaten
11 tablespoons ice cold water
1 tablespoon white vinegar
1 cup brown sugar
¼ cup melted butter
2 eggs
1 cup raisins, rinsed and patted dry
1 teaspoon vanilla extract

Steps:

  • Whisk flour and 1 teaspoon salt together in a large bowl; cut lard into flour mixture with a pastry blender until crumbly. Make a well in the flour mixture and place 1 beaten egg into the well.
  • Pour ice cold water and vinegar into flour mixture; stir with a wooden spoon until a dough forms. Divide dough into two balls; wrap dough in waxed paper and chill in the refrigerator for 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat brown sugar and butter together in a bowl with an electric mixer until smooth; beat in 2 eggs one at a time. Stir raisins and vanilla extract into butter mixture.
  • Roll out one ball of dough on a lightly floured surface to 1/8-inch thickness; reserve remaining dough for another use. Cut dough into circles large enough to fit into the bottom and partway up sides of the wells of a muffin tin using a round biscuit cutter. Press dough circles lightly into muffin tin to form tart shells; fill each shell 3/4 full with raisin mixture.
  • Bake in the preheated oven until filling is bubbly and pastry is lightly browned, about 20 minutes.

Nutrition Facts : Calories 325.8 calories, Carbohydrate 29.7 g, Cholesterol 46.3 mg, Fat 21.7 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 8.9 g, Sodium 123.1 mg, Sugar 12.6 g

GRANDMA'S BUTTER TARTS



Grandma's Butter Tarts image

This recipe has been past down from my Grandma to so many people. I have tasted many butter tarts, but these are definitely the best. Everyone who has ever tasted one has asked for the recipe. We make these every year at Christmas. Hope you enjoy these as much as my family does.

Provided by Purdy Good Cook

Categories     Tarts

Time 25m

Yield 12-15 serving(s)

Number Of Ingredients 8

2 eggs
1 cup brown sugar
1/2 cup corn syrup
1 tablespoon vinegar
1/2 cup melted butter
1 teaspoon vanilla
1 cup raisins or 1 cup currants
12 -15 prepared tart shells

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.

Nutrition Facts : Calories 223.1, Fat 8.5, SaturatedFat 5.1, Cholesterol 51.3, Sodium 86.1, Carbohydrate 37.5, Fiber 0.5, Sugar 28.4, Protein 1.5

GRANDMA'S BERRY TART



Grandma's Berry Tart image

With seven children and 12 grandchildren, our household is always busy. But everyone makes time for a slice of this fruity pie from my grandma.

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 6-8 servings.

Number Of Ingredients 19

1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 cup cold butter, cubed
1/4 cup shortening
5 to 6 tablespoons cold water
FILLING:
1 cup each fresh blueberries, raspberries, blackberries and sliced strawberries
1/2 cup sugar
2 tablespoons cornstarch
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
Milk
Additional sugar
TOPPING:
1/4 cup sugar
3 tablespoons all-purpose flour
2 tablespoons cold butter

Steps:

  • In a small bowl, combine flour and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. On a lightly floured surface, roll out dough into a 13-in. circle. Transfer to a 9-in. deep-dish pie plate., Place the berries in a large bowl. Combine the sugar, cornstarch, lemon zest, vanilla, ginger and allspice; add to berries and toss gently to coat. Pour into crust. Fold edges of pastry over filling. Brush folded pastry with milk; sprinkle with sugar., For topping, combine the sugar and flour in a small bowl; cut in butter until crumbly. Sprinkle over filling. , Bake at 400° for 50-55 minutes or until pastry is golden brown. Cool on a wire rack.

Nutrition Facts : Calories 328 calories, Fat 15g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 162mg sodium, Carbohydrate 46g carbohydrate (23g sugars, Fiber 4g fiber), Protein 3g protein.

Tips:

  • Mise en place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any mishaps.
  • Use high-quality ingredients: The quality of your ingredients will directly affect the taste of your tart. Use fresh, ripe fruit and high-quality butter and flour.
  • Don't overmix the dough: Overmixing the dough will make it tough. Mix it just until it comes together, then stop.
  • Chill the dough before baking: Chilling the dough will help it hold its shape and prevent it from spreading too much in the oven.
  • Blind-bake the crust: Blind-baking the crust will help to prevent it from becoming soggy. To blind-bake the crust, preheat the oven to 350 degrees Fahrenheit. Line the tart pan with parchment paper and fill it with pie weights or dried beans. Bake for 15-20 minutes, or until the crust is golden brown.
  • Use ripe fruit: Ripe fruit will give your tart the best flavor. If you're using berries, be sure to wash them thoroughly before using them.
  • Don't overcook the filling: Overcooking the filling will make it tough. Cook it just until it is set, about 30-35 minutes.
  • Let the tart cool before serving: Letting the tart cool will help it to set and make it easier to slice.

Conclusion:

Grandmother's Tart is a delicious and easy-to-make dessert that is perfect for any occasion. With its buttery crust, sweet and tangy filling, and beautiful lattice top, this tart is sure to impress your friends and family. So next time you're looking for a special dessert, give Grandmother's Tart a try. You won't be disappointed!

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