Aunt Doris’ Sweet Dough Tarts

  • Yield : 24 servings
  • Servings : 24 servings
  • Prep Time : 20m
  • Cook Time : 30m
  • Ready In : 50m
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This tart recipe has been handed down from Doris’ mother and my grandmother, Ella Broussard.


  • 1 cup Crisco
  • 4 cups flour
  • 1 tbsp vanilla
  • 2 cups sugar
  • 5 eggs
  • 5 tsp baking powder


Step 1

Cream together the Crisco and sugar until fluffy. Beat eggs and vanilla into mixture. Slowly stir in the flour and baking powder until dough is smooth.

Step 2

Form dough into fist-sized balls. Roll out to 1/2-inch thickness. Spread fig, blackberry or other filling of your choice onto half of the rolled out dough. Fold the other half of the dough over the filling. Use a fork to seal the edges together. A bowl may be used to roll around the edge to make it even and cut off the excess dough. Repeat the procedure with the other dough balls.

Step 3

Once I have mixed my dough and it is prepared to make tarts, I put the dough in the fridge for at least 2 hours or overnight. The dough becomes easier to work with. This recipe should make at least 2 dozen tarts, depending on the size of the tarts you make.

Step 4

Place the tart pies on a cookie sheet and bake at 350 degrees until golden brown; approximately 12 to 15 minutes. Do not overcook.

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Kaplan, Louisiana Louisiana
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