Cajun Sweet Dough Tarts

2002-11-28
  • Yield : 1
  • Servings : 75 to 96 Depending on Size
  • Prep Time : 30m
  • Cook Time : 20m
  • Ready In : 50m
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This is a perfect dough for tarts. This dough doesn’t have to be refrigerated for handling and can be prepared right away. I prefer filling them with figs, blackberries, or sweet potatoes ( can fill them with whatever you like).

This recipe can be cut in half.

Ingredients

  • 1 cup Crisco shortening
  • 1 cup butter
  • 8 eggs
  • 7 1/2 cups sugar
  • 8 tsp baking powder
  • 4 tsp baking soda
  • 4 tsp each vanilla
  • 4 tsp nutmeg
  • 4 tsp cinnamon
  • 1 cup evaporated milk
  • 1 cup water
  • 5 - 6 lbs all purpose flour (approximate 3 1/3 cups per pound) 16 3/4 cups to 20 cups flour

Directions

Step 1

Preheat oven of 350 degrees.

Step 2

In a microwave safe bowl, melt the Crisco and butter.

Step 3

In a stand mixer, beat the eggs and sugar until foamy. Add the melted butter/Crisco. Gradually add the baking powder, baking soda, vanilla, and nutmeg to the mixture. Add the evaporated milk and water.

Step 4

Gradually add the flour and continue mixing until the dough creates a ball that will not stick to the bowl and you can hold it. The dough should be sticky to the touch.

Step 5

On a floured board, roll the dough into balls (about the size of a large egg).

Step 6

Fill with figs, blackberries, sweet potatoes, or another filling of your choice, fold over and crimp with a fork.

Step 7

Bake 20 minutes or until light golden brown.

Step 8

Adding Popular Request for one half recipe - Directions the same.

Step 9

1/2 cup Crisco ~ 1/2 cup butter ~ 4 eggs ~ 3 3/4 cups sugar ~ 4 tsp baking powder ~ 2 tsp baking soda ~ 2 tsp vanilla ~ 2 tsp nutmeg ~ 2 tsp cinnamon ~ 1/2 cup evaporated milk ~ 1/2 cup water ~ 2 1/2 - 3 pounds flour (apprx 3 1/3 cup per pound) equals to 8 1/3 cups to 10 cups flour.

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