|
|
T-Con's Tart RecipePies, Pastries & Desserts
Add to Recipe Box
|
|
|
Submitted by T-Con Hebert via Linda Bradley .
Forked Island, LA
on Wednesday, May 29, 2002
|
 MacGourmet users, drag image to your MacGourmet recipe box.
|
|
|
| Makes: | 20 servings |
| Prep Time: | 25 minutes |
| Cook Time: | 20 minutes |
| Ready In: | 45 minutes |
|
One of our favorite when we were kids was picking up fresh blackberries and having Mom make us blackberry tarts. With the ease of larger mixers doing the work for us; I adapted her recipe using my heavy duty Kitchen-Aid mixer. |
| |
| Ingredients |
| 1 cup butter flavored Crisco |
2 cups sugar |
| 4 eggs |
1 tsp vanilla |
| 2 tbsp milk |
4 1/2 cup flour all-purpose |
| 4 tsp baking powder |
1/2 tsp salt |
| 1 cup flour for rolling out dough |
2 tbsp sugar for rolling out dough |
|
| | | Directions | In the mixer blend until smooth the crisco, sugar, eggs, vanilla and milk.
Combine the flour, baking powder and salt and add gradually to the above mixture.
Mix the above well and refrigerate overnight for several hours. When you are ready to male the tarts, pinch off 2/3 cupful of dough (or less if smaller tarts are desired) to make a tart.
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 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 so much faster and easier.)
Bake at 350 degrees about 20 minutes until they begin to brown around the sides. Do not overbake as tarts will turn hard.
Note: The dough will not work if they have not gone through a chilling process.
|
|
|
| |
| |  Printer-friendly Page
 Send this Recipe to a Friend |
| |
|
|
