AFFILIATE_ID 101 DIRECTIONS Combine margarine, shortening, sugar, vanilla and eggs. In a separate bowl, combine the dry ingredients. Mix the wet and dry ingredients well and chill one hour before using. When you are ready to prepare the tarts; equally cut the dough into 24 pieces. Pat the dough into a round shape in a mixture of sugar, flour, cinnamon and nutmeg. Fill with smashed canned figs, blackberry, sweet potato or bouille filing (see recipes on site), or any filling of choice; put a small amount of water with your fingertips if needed on the outer round of the tart to help stick together, fold over and place on cookie sheet to bake. Bake at 350 degrees until light brown (about 18 minutes). Do not overcook as tart will turn hard. Store in airtight bags or container. Can be frozen after baking. EXPORT_TYPE TEXT IMAGE INGREDIENTS DESCRIPTION margarine or butter DIRECTION MEASUREMENT block QUANTITY 1 DESCRIPTION shortening DIRECTION MEASUREMENT tbsp QUANTITY 2 DESCRIPTION eggs DIRECTION MEASUREMENT QUANTITY 2 DESCRIPTION sugar DIRECTION MEASUREMENT cup QUANTITY 1 DESCRIPTION nutmeg DIRECTION MEASUREMENT tsp QUANTITY 1/2 DESCRIPTION vanilla DIRECTION MEASUREMENT tsp QUANTITY 1 DESCRIPTION flour DIRECTION MEASUREMENT cups QUANTITY 3 DESCRIPTION baking soda DIRECTION MEASUREMENT tsp QUANTITY 1/2 DESCRIPTION baking powder DIRECTION MEASUREMENT tsp QUANTITY 1/2 KEYWORDS NAME Sweet Dough for Tarts - Tourte douce NOTE NUTRITION PREP_TIMES AMOUNT 30 TIME_TYPE_ID 9 TIME_UNIT_ID 2 AMOUNT 30 TIME_TYPE_ID 5 TIME_UNIT_ID 2 SERVINGS 0 SOURCE RealCajunRecipes.com TYPE 102