Aunt Doris' Sweet Dough Tarts
Ingredients
- 1 cup Crisco
- 4 cups flour
- 1 tbsp vanilla
- 2 cups sugar
- 5 eggs
- 5 tsp baking powder
- Fig, blackberry, or other fruit filling of your choice
Step-by-Step Instructions
- Cream together the Crisco and sugar until fluffy. Beat eggs and vanilla into mixture. Slowly stir in the flour and baking powder until dough is smooth.
- Form dough into fist-sized balls. Refrigerate the dough for at least 2 hours or overnight - this makes it much easier to work with.
- When ready to bake, preheat oven to 350°F. Roll out each dough ball to 1/2-inch thickness. Spread fig preserves, blackberry filling, or other filling of your choice onto half of the rolled out dough.
- Fold the other half of the dough over the filling. Use a fork to seal the edges together. A bowl may be used to roll around the edge to make it even and cut off the excess dough. Repeat the procedure with the other dough balls.
- Place the tart pies on a cookie sheet and bake at 350°F until golden brown, approximately 12 to 15 minutes. Do not overcook.
Common Problems and Solutions
Q: Why is my dough too sticky to work with?
A: The dough must be refrigerated for at least 2 hours or overnight before rolling. Cold dough is much easier to handle and won't stick to your rolling surface.
Q: How thick should I roll the dough?
A: Roll to 1/2-inch thickness. Any thinner and the tarts may break; any thicker and they won't cook through properly in the center.
Q: Can I freeze these tarts?
A: Yes, you can freeze unbaked tarts on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 3-5 minutes to the baking time.
Tips and Techniques
Don’t overfill the tarts or the filling will leak out during baking. Using a bowl to trim the edges creates a uniform, professional-looking tart. Watch carefully during the last few minutes of baking - once they turn golden brown, remove them immediately to prevent over-browning.
Ingredient Substitutions
- Crisco: butter or lard
- fig or blackberry filling: peach preserves, apple butter, or any fruit jam
Equipment Needed
- Rolling pin
- Cookie sheet
- Fork for sealing edges
- Mixing bowl
- map[Optional:round bowl for trimming edges]
Historical Context
Sweet dough tarts are a Louisiana tradition, often made for church bazaars, family gatherings, and holidays. Families would use whatever fruit they had preserved - figs, blackberries, peaches, or pears - making these versatile hand pies a year-round treat.
