Cajun Sweet Dough Tarts

75 servings Prep: 30 m Cook: 20 m Total: 50 m Intermediate
5.0/5 (3)
Cajun Sweet Dough Tarts
This is a perfect dough for tarts - doesn’t need refrigeration before handling and can be prepared right away. Fill with figs, blackberries, or sweet potatoes, or whatever you like. This recipe makes about 75 tarts and can be cut in half (see half recipe below).

Ingredients

75 servings
  • 1 cup Crisco shortening
  • 1 cup butter
  • 8 eggs
  • 7 1/2 cups sugar
  • 8 tsp baking powder
  • 4 tsp baking soda
  • 4 tsp vanilla
  • 4 tsp nutmeg
  • 4 tsp cinnamon
  • 1 cup evaporated milk
  • 1 cup water
  • 5 - 6 lbs all purpose flour (approximately 3 1/3 cups per pound) 16 3/4 cups to 20 cups flour
  • Filling of your choice (figs, blackberries, sweet potatoes, etc.)

Step-by-Step Instructions

  1. Preheat oven to 350 degrees.
  2. In a microwave safe bowl, melt the Crisco and butter together.
  3. In a stand mixer, beat the eggs and sugar until foamy. Add the melted butter/Crisco mixture. Gradually add the baking powder, baking soda, vanilla, nutmeg, and cinnamon to the mixture. Add the evaporated milk and water.
  4. 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.
  5. On a floured board, roll the dough into balls (about the size of a large egg).
  6. Fill with your choice of filling such as fig preserves, blackberry filling, sweet potato pie filling, or another filling of your choice. Fold over and crimp edges with a fork to seal.
  7. Bake 20 minutes or until light golden brown.
  8. Half Recipe (by popular request - directions remain 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 (approximately 3 1/3 cups per pound) equals 8 1/3 cups to 10 cups flour.

Common Problems and Solutions

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

A: You may need to add a bit more flour. The recipe gives a range (5-6 lbs) for a reason - humidity and flour types vary. Add flour gradually until the dough pulls away from the bowl but is still slightly sticky to the touch. If it's really soft, chill it for an hour as suggested.

Q: How do I prevent the tarts from opening during baking?

A: Make sure to crimp the edges well with a fork, pressing firmly to seal. Don't overfill the tarts - leave about 1/4 inch space from the edges. If they still pop open, you may be rolling the dough too thin.

Q: Can I make the dough ahead of time?

A: Yes! The dough can be made a day ahead and refrigerated, or frozen for up to 3 months. Let it come to room temperature before rolling if you've chilled it, as it will be easier to work with.

Tips and Techniques

  • A stand mixer makes this large batch much easier to handle, but you can make it by hand if needed.
  • Roll the dough to about 1/8 inch thickness for the best texture - not too thick, not too thin.
  • These freeze beautifully after baking. Let cool completely, then freeze in layers separated by parchment paper.

Ingredient Substitutions

  • Crisco shortening: All butter (2 cups total)
  • evaporated milk: whole milk or half-and-half
  • nutmeg and cinnamon: apple pie spice or pumpkin pie spice

Equipment Needed

  • Stand mixer (helpful for large batch)
  • Microwave-safe bowl
  • Rolling pin
  • Floured board or work surface
  • Fork (for crimping)
  • Baking sheets

Historical Context

Sweet dough tarts are a beloved tradition in Cajun Louisiana, often made in huge batches for holidays, weddings, and church fairs. Figs are the most traditional filling, as fig trees grow abundantly in South Louisiana yards.