Mom-Mom's Tarts
Ingredients
- 2 cups sugar
- 2 eggs
- 3/4 cup shortening, room temperature
- 1/2 cup milk
- 1 1/2 tsp nutmeg
- 4 cups all-purpose flour
- 4 tsp baking powder
- Extra flour for rolling out tarts
Step-by-Step Instructions
- Cream the sugar and eggs together until well combined. Add the shortening and mix well until smooth.
- Stir in the milk and nutmeg. Add the flour one cup at a time along with the baking powder, mixing until dough is firm and comes together. Refrigerate overnight to allow the dough to rest and firm up.
- On a floured surface, roll out the dough and cut into circles. Add your filling of choice—try blackberry tart filling, lemon filling, or any of the several tart filling recipes on the website. Fold the dough over the filling and crimp edges to seal.
- Transfer filled tarts to a cookie sheet covered with parchment paper. Bake at 350°F for about 18 minutes or until light golden brown. Remove from oven and cool on wire racks.
Common Problems and Solutions
Q: Why is my tart dough too sticky to roll?
A: The dough needs to be refrigerated overnight to firm up properly. If it's still sticky after refrigeration, dust your work surface and rolling pin generously with flour. You can also chill the dough for an additional hour if needed.
Q: How do I keep the filling from leaking out?
A: Don't overfill the tarts—use about 1-2 tablespoons of filling per tart. Make sure to crimp and seal the edges firmly, and you can brush the edges with a little water or egg wash to help them stick together better.
Q: Can I freeze the unbaked tarts?
A: Yes! Freeze unbaked filled tarts on a cookie sheet until solid, then transfer to freezer bags. Bake from frozen, adding 3-5 minutes to the baking time.
Tips and Techniques
The hint of nutmeg in this dough sets it apart from other tart recipes and adds a warm, subtle spice note that complements both sweet and savory fillings. For perfectly shaped tarts, use a round cookie cutter or the rim of a drinking glass to cut uniform circles.
Ingredient Substitutions
- shortening: unsalted butter
- whole milk: buttermilk or half-and-half
- nutmeg: cinnamon or a pinch of cardamom
Equipment Needed
- Rolling pin
- Cookie cutter or drinking glass (3-4 inch diameter)
- Cookie sheets
- Parchment paper
- Wire cooling racks
- Mixing bowl
Historical Context
In South Louisiana, homemade tarts were a staple at church fairs, bake sales, and family gatherings. The name ‘Mom-Mom’ (a loving term for grandmother) tells you this recipe has been passed down through generations, with the overnight refrigeration method being a practical way to prepare ahead for the next day’s baking.
