GRANDMA'S BAKEWELL TART
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
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
GRANDMA BELL'S ONION TART
If you're looking for a change-of-pace from traditional Christmas sides, then you'll love Grandma Bell's Onion Tart! It's one of Howard's favorite recipes for the holidays. This savory onion casserole practically melts in your mouth, and unlike the traditional Christmas sides, there probably won't be any leftovers the next day!
Provided by Ginsburg Enterprises
Categories Vegetables
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F. Unroll pie crust and place in a 9-inch pie plate and flute edges. Bake 8 to 10 minutes or until light golden; set aside. Reduce oven heat to 350 degrees F.
- Meanwhile, in a medium skillet over high heat, melt butter. Add onions and saute 5 minutes. Reduce heat to medium-low, cover, and sauté 4 additional minutes, or until tender. Place onions in pie crust.
- In a medium bowl, whisk eggs, sour cream, dry mustard, salt, and pepper; mix well and pour over onions. Sprinkle with paprika.
- Bake 40 to 45 minutes or until a wooden toothpick inserted in center comes out clean and crust is golden. Let rest 10 minutes before cutting into wedges and serving.
GRANDMOTHER'S TART
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
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
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
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 FRENCH CANADIAN BUTTER TARTS
I remember as a little girl visiting Grandma in northern Ontario and always wondering what kind of treats she would have ready for us. These old fashion butter tarts were always our favorite. She told me when she was young, white sugar was sometimes scarce, and so her mother always used maple syrup as a sweetener in baking. The taste is absolutely decadent.
Provided by JudithP
Categories Tarts
Time 1h45m
Yield 24 tarts
Number Of Ingredients 8
Steps:
- Prepare muffin pans by rolling out pie dough and cutting 5-1/2 inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill. (I use the top of a Kraft peanut butter jar.).
- In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.
- In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt, maple syrup, and cinnamon. Stir well until sugar is dissolved and butter is creamed.
- Add egg and vanilla and mix well.
- Drain raisins.
- Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts.
- Bake at 400°F for 15-25 minutes; filling will be lightly browned but still bubbling. Runny tarts - 15 minutes. Firm tarts - 20-25 minutes.
- Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.
Nutrition Facts : Calories 120, Fat 4.3, SaturatedFat 2.6, Cholesterol 27.8, Sodium 50, Carbohydrate 20.7, Fiber 0.4, Sugar 17.8, Protein 0.8
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