Ms. Faulk's Sweet Dough Tarts

24 servings Prep: 30 m Cook: 15 m Total: 4 h 45 m Intermediate
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Ms. Faulk's Sweet Dough Tarts
Ms. Faulk’s classic sweet dough tarts are tender pastries filled with sweet canned figs and sealed with a fork—a beloved Cajun dessert that’s perfect with coffee or as a hand-held treat. The dough is buttery and flaky, rolled in cinnamon sugar, and baked until just golden.

Ingredients

24 servings
  • 4 cups flour
  • 2 1/2 cups sugar
  • 1 cup butter
  • 4 eggs
  • 2 tsp baking powder
  • Canned figs
  • 1 tsp vanilla
  • Handful of flour and sugar for the dough
  • Pinch of nutmeg

Step-by-Step Instructions

  1. Preheat oven to 350 degrees F.
  2. Cream the butter, eggs, vanilla and sugar together until well combined.
  3. In a separate bowl, mix the flour and baking powder together.
  4. Add the wet and dry ingredients together and mix until a dough forms. Chill the dough for at least 4 hours or overnight—the dough is much easier to roll and shape when cold.
  5. In a small bowl, mix together the handful of flour, sugar, and pinch of nutmeg for coating.
  6. Roll the chilled dough in the flour-sugar-nutmeg mixture. Cut the dough into squares.
  7. Place a spoonful of smashed canned figs in the center of each square, fold over to form a triangle or rectangle, and seal the edges with a fork.
  8. Bake at 350 degrees F for 12-15 minutes until light golden brown. Do not overcook—they should be just lightly browned.
  9. Let cool on wire rack. Store in airtight bags or container. Can be frozen after baking.

Common Problems and Solutions

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

A: The dough needs to be well-chilled—at least 4 hours or overnight. If it's still sticky after chilling, dust your work surface and rolling pin generously with the flour-sugar mixture. You can also work with small portions of dough at a time, keeping the rest refrigerated.

Q: Can I use fresh figs instead of canned?

A: Canned figs work best because they're already softened and sweetened. If using fresh figs, cook them down with a little sugar first until they're soft and jammy, then mash before filling the tarts.

Q: Why are my tarts coming out hard?

A: Overbaking is the most common culprit. Remove them from the oven when they're just light golden brown, not deeply browned. They'll firm up as they cool but should still be tender inside.

Tips and Techniques

Don’t skip the chilling step—cold dough is much easier to handle and produces a better texture. For easier cleanup and more even rolling, you can roll the dough between two sheets of parchment paper dusted with the flour-sugar-nutmeg mixture.

Ingredient Substitutions

  • canned figs: fig preserves, [fig jam](/recipes/fig-preserves-i/), or other fruit preserves
  • butter: shortening or a butter-shortening blend

Equipment Needed

  • rolling pin
  • fork (for sealing edges)
  • baking sheet
  • mixing bowls
  • wire cooling rack

Historical Context

Fig trees have flourished in South Louisiana since early French and Spanish settlers brought them, and sweet dough tarts filled with figs became a Cajun staple—portable, delicious, and perfect for showcasing the abundant fig harvest.