The best delicious Grandmother's Tart recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Grandmother's Tart recipe today!
Hello my friends, this Grandmother's Tart recipe will not disappoint, I promise! Made with simple ingredients, our Grandmother's Tart is amazingly delicious, and addictive, everyone will be asking for more Grandmother's Tart.
What Makes This Grandmother's Tart Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Grandmother's Tart.
Ready to make this Grandmother's Tart Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
2 c All purpose flour
1/2 c Sugar
1 ts Packed grated lemon peel
1/2 ts Salt; (scant)
1/2 c Plus 2 tablespoons; (1/4
-sticks) chilled
; unsalted butter,
; diced
2 lg Egg yolks
1 lg Egg
1 c Cherry or apricot-pineapple
-preserves
Powdered sugar
Preheat oven to 350F. 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.
Serves 8 to 10.
Yields
1 servings
Leave a Reply