Rose's Sweet Dough for Tarts

24 servings Prep: 20 m Cook: 20 m Total: 2 h 40 m Beginner
This is a basic sweet dough for preparing tarts that can be filled with fig preserves, blackberries, bouille, coconut cream, pineapple, or sweet potato. The various recipes for the fillings can be found on our website.

Ingredients

24 servings
  • 3 cups flour
  • 3 tsp baking powder
  • 2 tsp vanilla
  • 1 1/2 cup sugar
  • 1/2 cup butter
  • 1/4 cup milk
  • 2 eggs
  • filling of your choice

Step-by-Step Instructions

  1. Cream butter and sugar. Add eggs and mix well.
  2. Add flour and baking powder, slowly, then slowly add milk and vanilla. Continue to mix well.
  3. Place in refrigerator for about 1 hour as dough will be too sticky to handle.
  4. After 1 hour, use a small saucer to cut dough into round shapes. Add 1 tablespoon of filling of choice. Fold dough over filling and press down edges with a fork to seal.
  5. Bake at 325 degrees for 20 minutes or until golden brown. Do not overcook!

Common Problems and Solutions

Q: Why is my dough too sticky to work with?

A: The dough needs the full hour of refrigeration time. If still sticky after chilling, lightly dust your work surface and hands with flour, but don't overwork the dough or it will become tough.

Q: How do I prevent the filling from leaking out during baking?

A: Make sure to seal the edges well with a fork, pressing firmly to create a tight seal. Don't overfill: 1 tablespoon is the maximum for proper sealing.

Tips and Techniques

Preheat your oven to 325°F before taking the dough out of the refrigerator. For extra flavor, add 1 tsp cinnamon and 1 tsp nutmeg to the flour mixture. Watch the tarts closely near the end of baking - they go from golden to overdone quickly.

Ingredient Substitutions

  • butter: shortening
  • whole milk: any milk or non-dairy milk

Equipment Needed

  • mixing bowl
  • electric mixer or wooden spoon
  • small saucer for cutting rounds
  • fork for sealing edges
  • baking sheet

Historical Context

Sweet dough tarts are a Louisiana tradition, commonly filled with fig preserves harvested from backyard trees or seasonal berries. These hand pies were practical treats that could be made in large batches and enjoyed throughout the week.