Sweet Dough for Tarts - Tourte douce

24 tarts servings Prep: 20 m Cook: 18 m Total: 1 h 38 m Intermediate
5.0/5 (1)
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. This tender, slightly sweet dough creates the perfect pocket for traditional Cajun fillings.

Ingredients

24 tarts servings
  • 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

Step-by-Step Instructions

  1. Combine margarine, shortening, sugar, vanilla and eggs. In a separate bowl, combine the dry ingredients (flour, baking soda, baking powder, and nutmeg).
  2. Mix the wet and dry ingredients together and chill one hour before using.
  3. 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.
  4. Fill with smashed canned figs, blackberry filling, sweet potato or bouille filling (see recipes on site), or any filling of choice.
  5. 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.
  6. Preheat oven to 350°F. 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.

Common Problems and Solutions

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

A: The dough needs the full hour of chilling time to firm up properly. If it's still too sticky after chilling, dust your work surface and hands with a bit of flour when patting out the rounds.

Q: My tarts came out hard instead of tender. What happened?

A: Overbaking is the most common cause - watch carefully and remove them as soon as they turn light brown, around 18 minutes. They continue to firm up as they cool, so slightly underdone is better than overdone.

Q: Can I make the dough ahead of time?

A: Absolutely! The dough can be refrigerated for up to 2 days or frozen for up to 3 months. Thaw frozen dough in the refrigerator overnight before using.

Tips and Techniques

Don’t skip the sprinkling of sugar, flour, cinnamon and nutmeg on the patted dough rounds - it adds a wonderful flavor and helps prevent the filling from making the dough soggy. Using your fingertips to apply water around the edges creates a better seal than using too much water, which can make the tarts soggy.

Ingredient Substitutions

  • margarine or butter: all butter
  • shortening: additional butter
  • nutmeg: cinnamon or pumpkin pie spice

Equipment Needed

  • Rolling pin or your hands for patting dough
  • Cookie sheet or baking sheet
  • Mixing bowls
  • Airtight storage bags or container for storing

Historical Context

In Cajun Louisiana, sweet tarts (tourte douce) have been a staple dessert for generations, especially popular during the fig harvest season. These hand-held pies were practical for farm families and gatherings, easy to transport and serve without needing plates or forks.