Good Tarts - Sweet Dough

24-30 tarts servings Prep: 30 m Cook: 20 m Total: 50 m Intermediate
A note from this recipe dated June 1998: I have used this sweet dough recipe all my adult life. Perfect for making traditional Louisiana tarts filled with fig preserves, blackberry, bouille, pineapple, or sweet potato—it bakes up tender and just sweet enough to complement any filling.

Ingredients

  • 2 cups sugar
  • 4 eggs
  • 4 tsp baking powder
  • 1 tsp soda
  • 1 1/4 cup milk
  • 1 cup margarine or butter
  • 8 cups flour or as needed to make dough stiff
  • nutmeg to taste
  • 1 tsp vanilla

Step-by-Step Instructions

  1. Cream the sugar and eggs together until light and fluffy. Add the baking powder, soda, milk, margarine or butter, nutmeg, and vanilla, mixing well.
  2. Gradually add the flour, mixing until you have a stiff dough that can be rolled out. You may need slightly more or less than 8 cups depending on humidity.
  3. Roll out on a floured surface to about 1/4 inch thickness. (Grandma likes to roll hers out in a mixture of sugar, flour, and cinnamon.) Cut into 4 to 5 inch circles.
  4. Place a spoonful of your favorite filling such as fig preserves, blackberry filling, bouille, pineapple filling, or sweet potato filling in the center of each circle. Fold over and crimp edges with a fork, or leave open-faced.
  5. Bake at 350 degrees for 20 minutes or until lightly golden brown. Do not overcook as tarts will harden.
  6. Let cool slightly, then store in a covered container to keep soft.

Common Problems and Solutions

Q: Why is my dough too sticky to roll out?

A: You may need to add more flour, a tablespoon at a time, until the dough is stiff enough to handle. Humidity affects flour absorption, so the 8 cups is just a starting point. The dough should be firm but not dry.

Q: My tarts came out hard instead of tender. What happened?

A: Tarts were likely overbaked. Watch them carefully and remove from the oven as soon as they're lightly golden brown—about 20 minutes. Storing them in a covered container while still slightly warm also helps keep them soft.

Q: Can I make the dough ahead of time?

A: Yes, this dough refrigerates well. Wrap it tightly in plastic wrap and refrigerate for up to 2 days, or freeze for up to 3 months. Let it come to room temperature before rolling out.

Tips and Techniques

The sugar-cinnamon-flour mixture for rolling out the dough (grandma’s method) adds a lovely sweet crust to the outside of the tarts. Don’t skip creaming the sugar and eggs well—this creates a tender texture in the finished tarts.

Ingredient Substitutions

  • butter: margarine or vegetable shortening
  • whole milk: 2% milk or evaporated milk
  • nutmeg: cinnamon or a pinch of allspice

Equipment Needed

  • Rolling pin
  • Biscuit cutter or round cookie cutter (4-5 inches)
  • Mixing bowl
  • Baking sheet
  • Fork (for crimping edges)

Historical Context

Sweet tarts (or “tartes douces”) are a beloved Louisiana tradition, especially in Cajun communities. They were often made for special occasions and church fairs, with each family having their preferred filling based on what fruits or preserves they had put up.