Mawmaw's Tarts

24 servings Prep: 25 m Cook: 20 m Total: 45 m Intermediate
Be the first to rate!
Mawmaw's Tarts
Mawmaw’s homemade tart pastries are perfect little hand pies filled with your favorite preserves—fig, mayhaw jelly, or any sweet filling you love. This tender, flaky dough with hints of vanilla, nutmeg, and cinnamon bakes up golden brown and delicious.

Ingredients

24 servings
  • 3 cups flour
  • 3 tsp vanilla
  • 1 1/2 cup sugar
  • 1/2 cup butter, room temperature
  • 1/4 cup milk
  • 2 eggs
  • 1 tsp nutmeg
  • 1 tbsp baking powder
  • dash of salt
  • 1 tsp cinnamon (optional)
  • your choice of filling (fig preserves, mayhaw jelly, etc.)

Step-by-Step Instructions

  1. Preheat oven to 350 degrees.
  2. Sift all dry ingredients together (flour, sugar, nutmeg, baking powder, salt, and cinnamon if using). Blend in the butter until mixture resembles coarse crumbs.
  3. Add milk, eggs, and vanilla and mix well until dough comes together.
  4. Divide dough into 24 equal balls. On a floured surface, roll out each ball into a small circle about 1/8 inch thick.
  5. Place about 1-2 teaspoons of your desired filling (such as fig preserves or mayhaw jelly) in the center of each circle.
  6. Fold the dough over to form a half-moon shape and crimp the edges firmly with a fork to seal. Punch 2-3 small holes in the top to vent steam.
  7. Place tarts on a greased or parchment-lined baking sheet. Bake at 350 degrees for 15 to 20 minutes, until golden brown.
  8. Let cool slightly before serving. These are delicious warm or at room temperature.

Common Problems and Solutions

Q: Why are my tarts leaking filling while baking?

A: Make sure to crimp the edges very firmly with a fork and don't overfill them—1 to 2 teaspoons of filling is plenty. The steam vents on top help prevent pressure buildup that can cause leaks.

Q: Can I make the dough ahead of time?

A: Yes! The dough can be wrapped tightly and refrigerated for up to 2 days, or frozen for up to a month. Let it come to room temperature before rolling out for easier handling.

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

A: Add a bit more flour to your work surface and dust your rolling pin. If the dough is very soft, chill it in the refrigerator for 15-20 minutes before rolling.

Tips and Techniques

Room temperature butter blends more easily into the dry ingredients for a tender pastry. Don’t skip the steam vents on top—they prevent the tarts from bursting open. For extra flavor, brush the tops with a little milk and sprinkle with coarse sugar before baking.

Ingredient Substitutions

  • fig preserves: mayhaw jelly, blackberry jam, blueberry jam, or apple butter
  • butter: shortening or lard
  • nutmeg: allspice or extra cinnamon

Equipment Needed

  • rolling pin
  • baking sheet
  • fork (for crimping edges)
  • pastry cutter or two knives (for cutting in butter)

Historical Context

Hand pies and tarts like these have been a staple of Louisiana home cooking for generations, often made with whatever fruit preserves were put up during harvest season. Fig preserves and mayhaw jelly are traditional Cajun favorites.