Grandmas Berry Tart Recipes

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THE QUICKEST BERRY TART



The quickest berry tart image

Although this recipe is a bit off the wall, the flavours and textures work so well together. Swedes absolutely love berries, and this is basically a berry tart that's crashed into an Eton mess to create an insanely easy and delicious dessert. I can't tell you how quick it is to knock together. If you're making this for a dinner party and want to work ahead a bit, just bake the pastry a few hours before, whip the cream mixture together and keep it covered in the fridge. Then, when you're ready to serve it, add the fruit and meringues. That way, the meringues will still be crunchy and create an exciting contrast with the soft cream and berries.

Provided by Jamie Oliver

Categories     Desserts     Jamie Does...     Fruit     Puddings & desserts

Time 45m

Yield 12

Number Of Ingredients 12

1 orange
3 tablespoons vanilla sugar
400 ml double cream
600 g mixed seasonal berries, such as blackberries, loganberries, blueberries, red and white currants, good gooseberries
4 meringue nests
PASTRY
250 g plain flour, plus extra for dusting
50 g icing sugar, plus extra for dusting
125 g unsalted butter, (cold)
1 large free-range egg
1 splash of milk
olive oil, for greasing

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.

Nutrition Facts : Calories 399 calories, Fat 27.6 g fat, SaturatedFat 16.8 g saturated fat, Protein 4.2 g protein, Carbohydrate 35.9 g carbohydrate, Sugar 17.2 g sugar, Sodium 0.1 g salt, Fiber 2.6 g fibre

BERRY TARTLETS



Berry Tartlets image

Bring spring flavors together in these delectable miniature tarts. Raspberries and blueberries both work well with the whipped cream and lemon curd mixture or choose your favorite berries instead. These sweet treats are great for a ladies tea, brunch or spring holiday celebration. -Mary J. Walters, Westerville, Ohio

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1 dozen.

Number Of Ingredients 11

Pastry for double-crust pie (9 inches)
2 tablespoons sugar
1 tablespoon cornstarch
1 package (12 ounces) frozen unsweetened mixed berries, thawed
1 tablespoon lemon juice
TOPPING:
1/3 cup heavy whipping cream
1/4 cup lemon curd
1 teaspoon sugar
1/4 teaspoon vanilla extract
Fresh berries, optional

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.

Nutrition Facts : Calories 241 calories, Fat 14g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 160mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

MY GRANDMOTHER'S BEST BERRY PIE



My Grandmother's Best Berry Pie image

This is definitely the best Pie Recipe I've ever tried. It is the Crumb Pie kind. It is possible to use any kinds of Berries, but in this example I have used Blueberries just to put a name to them.

Provided by Fabian Karrholm

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Yield 8

Number Of Ingredients 7

1 ¾ cups all-purpose flour
⅜ cup butter
3 teaspoons baking powder
1 teaspoon vanilla extract
⅜ cup white sugar
1 egg
2 ½ cups fresh blueberries

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.

Nutrition Facts : Calories 249.3 calories, Carbohydrate 37.4 g, Cholesterol 46.1 mg, Fat 9.7 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 5.7 g, Sodium 253.9 mg, Sugar 14.1 g

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

4TH OF JULY BERRY TART



4th of July Berry Tart image

Patriotic colors and summery flavors combine to make this the perfect 4th of July dessert. Red raspberries, white chocolate pastry cream and blueberries top an almond shortbread crust. Add a dusting of confectioners' sugar and you have an easy, yet elegant, pastry. I made the tart in a rectangular pan to mimic the shape of the flag, but it also works well in a more traditional round pan or even as individual tartlettes. Later in the summer try this same dessert, but switch the berries for fresh peaches or plums.

Provided by Food Network

Categories     dessert

Time 1h55m

Yield Makes one 10-inch tart

Number Of Ingredients 17

1/4 cup almond meal
1 1/4 cups all-purpose flour
1/2 cup confectioners' sugar
1/4 teaspoon salt
9 tablespoons unsalted butter, at room temperature
1 large egg yolk
3 tablespoons cornstarch
1/2 cup sugar
4 large egg yolks
1 1/2 cups whole milk
1/2 vanilla bean
Pinch salt
1 tablespoon unsalted butter
2 1/2 ounces white chocolate, finely chopped
1 1/2 cups fresh blueberries
2 cups fresh raspberries
Confectioners' sugar for dusting the top

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



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'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

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From pillsburybaking.com


BERRY TARTS - THIS SILLY GIRL'S KITCHEN
2022-03-21 Preheat the oven 375°F. Lightly grease a sheet tray with cooking spray, set aside. Unroll the crescent roll dough on a clean work surface. Cut the dough into 4 even rectangles. Go around the edges of each piece of dough, rolling them toward the center, making a ½ inch border of dough, twirl the ends.
From thissillygirlskitchen.com


MINI BERRY TARTS - LOVELY LITTLE KITCHEN
For the filling. In a large bowl, beat the cream cheese and heavy cream with an electric mixer until fluffy and smooth. With the mixer on low speed, add the powdered sugar a little at a time until smooth and creamy. Beat in the vanilla extract. Fill a piping bag or ziplock bag with the filling mixture and pipe into each tart.
From lovelylittlekitchen.com


GRANDMA’S BERRY TART - PLAIN.RECIPES
Ingredients. 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; 1 cup each fresh blueberries, raspberries, blackberries and sliced strawberries
From plain.recipes


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