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Rose's Sweet 'Dough forTartsCakes, Cookies & Candy
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Submitted by Rose Mouton for her friend Howard Menard
on Thursday, October 27, 2005
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| Makes: | 24 servings |
| Prep Time: | 1 hour, 0 minutes |
| Cook Time: | 20 minutes |
| Ready In: | 1 hour, 20 minutes |
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A basic sweet dough for preparing tarts that can be filled with fig preserve, blackberries, bouille, coconut cream, pineapple, or sweet potato. The various recipes for the fillings can be found on our website. |
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| Ingredients |
| 3 cups flour |
3 tsp baking powder |
| 2 tsp vanilla |
1 1/2 cup sugar |
| 1/2 cup butter |
1/4 cup milk |
| 2 eggs |
filling of your choice |
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| | | Directions | Cream butter with sugar. Add eggs and mix well...add flour and baking powder slowly. Slowly add milk and vanilla...mix well. Place in refrigerator for about 1 hour as dough will be too sticky to handle...dough will be ready to roll for tarts. Use a small saucer to cut dough into round shapes. Add 1 tablespoon filling of choice (figs, blackberries, bouille, coconut cream, pineapple, sweet potato) to cut dough, fold dough over filling and press down edges with fork to seal. Bake in 325 degree oven approximately 20 minutes or until golden brown brown; do not overcook.
Editor's note - You may add 1 tsp cinnamom and 1 tsp nutmeg to the flour mixture; other cooks will simply roll out the dough in a flour, sugar, cinnamon and nutmeg mixture.
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