T-Con’s Tart Recipe

2002-05-29
  • Yield : 20 servings
  • Servings : 20 servings
  • Prep Time : 25m
  • Cook Time : 20m
  • Ready In : 45m
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A small pastry with a usually sweet filling = the tart can be made open or closed.

The tart can be filled with fig preserves, blackberry filling, pineapple, sweet potato, bouille..if you like it ..fill it…

Ingredients

  • 1 cup butter-flavored Crisco
  • 2 cups sugar
  • 4 eggs
  • 1 tsp vanilla
  • 2 tbsp milk
  • 4 1/2 cups all-purpose flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 cup flour for rolling out dough
  • 2 tbsp sugar for rolling out dough

Directions

Step 1

In the mixer blend until smooth the crisco, sugar, eggs, vanilla and milk.

Step 2

Combine the flour, baking powder and salt and add gradually to the above mixture.

Step 3

Mix the above well and refrigerate for several hours or overnight. When you are ready to make the tarts, pinch off 2/3 cupful of dough (or less if smaller tarts are desired) to make a tart.

Step 4

Roll this in a mixture of 1 cup flour and 2 tablespoon sugar. Cut in a circle and put 1/2 to 1 tablespoon of filling. Put a slight amount of water around the circle, fold over and press edges together with a fork. (My friend Ruby “Mawmaw” bought the product "As seen on TV" ravioli/tart maker and claims you can cut out, fill and crimp the tart in one easy step. She claims you can make the tarts much faster and easier.)

Step 5

Bake at 350 degrees for about 20 minutes until they begin to brown around the sides. Do not bake too long as the tarts will turn hard.

Note: The dough will not work if they have not gone through the chilling process.

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Forked Island, Louisiana Louisiana
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