Grandma's Berry Tart Recipe
Grandma's Berry Tart Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + cooling

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
  • FILLING:
  • 1 cup each fresh blueberries, raspberries, blackberries and sliced strawberries
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons grated lemon peel
  • 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

Directions

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 peel, 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. Yield: 6-8 servings.
Originally published as Grandma's Berry Tart in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p215

Nutritional Facts

1 slice: 328 calories, 15g fat (7g saturated fat), 23mg cholesterol, 162mg sodium, 46g carbohydrate (23g sugars, 4g fiber), 3g protein.

  • 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 peel
  • 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
  1. 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.
  2. Place the berries in a large bowl. Combine the sugar, cornstarch, lemon peel, 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.
  3. For topping, combine the sugar and flour in a small bowl; cut in butter until crumbly. Sprinkle over filling.
  4. Bake at 400° for 50-55 minutes or until pastry is golden brown. Cool on a wire rack. Yield: 6-8 servings.
Originally published as Grandma's Berry Tart in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p215

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