Sweet Dough for Tarts – Tourte douce2005-08-16
- Course: Cakes & Candy
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 60m
- Add to Recipe Box
The most classic of our sweets is the sweet tart (small pies with filling). These can be filled with any filling of choice, although fig, coconut, bouille and blackberry are some of the all-time favorites
- 1 block (8 tbsp) margarine or butter
- 2 tbsp shortening
- 2 eggs
- 1 cup sugar
- 1/2 tsp nutmeg
- 1 tsp vanilla
- 3 cups flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
Combine margarine, shortening, sugar, vanilla and eggs. In a separate bowl, combine the dry ingredients.
Mix the wet and dry ingredients together and chill one hour before using.
When you are ready to prepare the tarts, cut the dough into 24 equal amounts. Pat the dough into a round shape and sprinkle with a mixture of sugar, flour, cinnamon and nutmeg.
Fill with smashed canned figs, blackberry, sweet potato or bouille filing (see recipes on site), or any filling of choice.
Apply a small amount of water with your fingertips on the outer round of the tart to help stick together. Fold over and place on cookie sheet to bake.
Bake at 350 degrees until light brown (about 18 minutes). Do not overcook, as tart will turn hard. Store in airtight bags or container. Can be frozen after baking.