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Sweet Dough TartsPies, Pastries & Desserts
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Submitted by Yolande Hargrave
Kaplan, LA
on Thursday, November 28, 2002
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| Makes: | 36 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 20 minutes |
| Ready In: | 50 minutes |
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This sweet dough can be used to make tarts that can be filled with anything from figs, blackberries, bouille, sweet potatoes or anything you like. This dough does not have to be refrigerated for handling and can be prepared right away. |
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| Ingredients |
| 1 cup solid Crisco shortening |
1 cup butter |
| 8 eggs |
7 1/2 cup sugar |
| 8 tsp baking powder |
4 tsp baking soda |
| 4 tsp each vanilla, nutmeg, and cinnamon |
2 cups liquid made with 1 cup carnation and 1 cup water |
| 5 - 6 pounds all purpose flour |
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| | | Directions | In a microwave safe bowl, melt the Crisco and butter.
In a separate large mixing bowl, with a mixer beat the eggs and sugar until foamy. Combine and mix with the melted items. Add the baking powder, baking soda, vanilla, and nutmeg to the mixture. Add the liquid as the last item before adding the flour.
Add the flour and continue mixing until the dough creates a ball that will not stick to the bowl and you can hold it. Note it will be a sticky to touch.
Take the dough and make balls the desired size of the tart or about the size of a large egg and roll out in a circle on a floured board. Fill with anything from figs, blackberries, bouille, or sweet potatoes, fold over and crimp with a fork. Bake in a preheated oven of 350 degrees until light golden brown or about 20 minutes.
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