Cajun Sweet Dough Tarts2002-11-28
- Yield : 1
- Servings : 75 to 96 Depending on Size
- Prep Time : 30m
- Cook Time : 20m
- Ready In : 50m
- Add to Recipe Box
This is a perfect dough for tarts. This dough doesn’t have to be refrigerated for handling and can be prepared right away. I prefer filling them with figs, blackberries, or sweet potatoes ( can fill them with whatever you like).
This recipe can be cut in half – See half recipe below.
- 1 cup Crisco shortening
- 1 cup butter
- 8 eggs
- 7 1/2 cups sugar
- 8 tsp baking powder
- 4 tsp baking soda
- 4 tsp each vanilla
- 4 tsp nutmeg
- 4 tsp cinnamon
- 1 cup evaporated milk
- 1 cup water
- 5 - 6 lbs all purpose flour (approximate 3 1/3 cups per pound) 16 3/4 cups to 20 cups flour
Preheat oven of 350 degrees.
In a microwave safe bowl, melt the Crisco and butter.
In a stand mixer, beat the eggs and sugar until foamy. Add the melted butter/Crisco. Gradually add the baking powder, baking soda, vanilla, and nutmeg to the mixture. Add the evaporated milk and water.
Gradually add the flour and continue mixing until the dough creates a ball that will not stick to the bowl and you can hold it. The dough should be sticky to the touch. If dough is too soft to roll, cover and chill for one hour or more.
On a floured board, roll the dough into balls (about the size of a large egg).
Fill with figs, blackberries, sweet potatoes, or another filling of your choice, fold over and crimp with a fork.
Bake 20 minutes or until light golden brown.
Adding Popular Request for one half recipe - Directions the same.
1/2 cup Crisco ~ 1/2 cup butter ~ 4 eggs ~ 3 3/4 cups sugar ~ 4 tsp baking powder ~ 2 tsp baking soda ~ 2 tsp vanilla ~ 2 tsp nutmeg ~ 2 tsp cinnamon ~ 1/2 cup evaporated milk ~ 1/2 cup water ~ 2 1/2 - 3 pounds flour (apprx 3 1/3 cup per pound) equals to 8 1/3 cups to 10 cups flour.