T-Con's Tart Recipe

20 servings Prep: 15 m Cook: 20 m Total: 35 m Intermediate
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T-Con's Tart Recipe
A small pastry with a usually sweet filling—the tart can be made open or closed. Fill these tender, buttery tarts with fig preserves, blackberry filling, pineapple, sweet potato, or bouille. If you like it, fill it! This sweet dough recipe makes about 20 delicious hand pies that are perfect for parties, potlucks, or anytime you need a sweet treat.

Ingredients

20 servings
  • 1 cup butter-flavored Crisco
  • 2 cups sugar
  • 4 eggs
  • 1 tsp vanilla
  • 2 tbsp milk
  • 4 1/2 cups all-purpose flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 cup flour for rolling out dough
  • 2 tbsp sugar for rolling out dough

Step-by-Step Instructions

  1. In the mixer blend until smooth the Crisco, sugar, eggs, vanilla and milk.
  2. Combine the 4 1/2 cups flour, baking powder and salt and add gradually to the above mixture.
  3. Mix the above well and refrigerate for several hours or overnight. When you are ready to make the tarts, pinch off 2/3 cupful of dough (or less if smaller tarts are desired) to make a tart.
  4. Roll this in a mixture of 1 cup flour and 2 tablespoon sugar. Cut in a circle and put 1/2 to 1 tablespoon of filling (try fig preserves, blackberry filling, or sweet potato pie filling). Put a slight amount of water around the circle, fold over and press edges together with a fork. (My friend Ruby “Mawmaw” bought the product “As seen on TV” ravioli/tart maker and claims you can cut out, fill and crimp the tart in one easy step. She claims you can make the tarts much faster and easier.)
  5. Preheat oven to 350 degrees F. Bake for about 20 minutes until they begin to brown around the sides. Do not bake too long as the tarts will turn hard.

Common Problems and Solutions

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

A: Make sure you've properly chilled the dough for several hours or overnight. The chilling process is essential—without it, the dough won't work. If it's still sticky after chilling, roll it in the flour-sugar mixture as directed.

Q: My tarts turned out hard. What happened?

A: You likely baked them too long. Watch for them to just begin browning around the sides, then remove them immediately. Overbaking will make them hard instead of tender.

Q: Can I freeze the dough or baked tarts?

A: Yes! The dough freezes beautifully for up to 3 months. Baked tarts can also be frozen—just thaw at room temperature before serving.

Tips and Techniques

The flour-sugar mixture you roll the dough in serves double duty: it keeps the dough from sticking and adds a subtle sweetness to the outside of the tarts. Don’t skip the refrigeration time—it’s absolutely essential for the dough to work properly.

Ingredient Substitutions

  • butter-flavored Crisco: regular Crisco or lard
  • fig preserves: any fruit preserves, pie filling, or even cream cheese filling

Equipment Needed

  • stand mixer or hand mixer
  • rolling pin
  • circle cutter or drinking glass
  • fork for crimping edges
  • baking sheet

Historical Context

Tarts (or ’tourtes’) have been a staple of Cajun and Creole baking for generations, often filled with seasonal fruits or preserves made from backyard fig trees. These hand pies were perfect for church fairs, bake sales, and gatherings.