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Sweet Dough for Tarts - Tourte douceCakes, Cookies & Candy
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Submitted by Dale Begnaud in Memory of his Mom, Meredith
Ossun, LA
on Tuesday, August 16, 2005
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| Makes: | |
| Prep Time: | 30 minutes |
| Cook Time: | 30 minutes |
| Ready In: | 1 hour, 0 minutes |
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The most classic of our sweets is the sweet tart (small pies with filling). These can be filled with any filling of choice although the fig, coconut, bouille and blackberry are some of the all-time favorites |
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| Ingredients |
| 1 block margarine or butter |
2 tbsp shortening |
| 2 eggs |
1 cup sugar |
| 1/2 tsp nutmeg |
1 tsp vanilla |
| 3 cups flour |
1/2 tsp baking soda |
| 1/2 tsp baking powder |
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| | | 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. |
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