T-Con’s Tart Recipe2002-05-29
- Yield : 20 servings
- Servings : 20 servings
- Prep Time : 25m
- Cook Time : 20m
- Ready In : 45m
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A small pastry with a usually sweet filling = the tart can be made open or closed.
The tart can be filled with fig preserves, blackberry filling, pineapple, sweet potato, bouille..if you like it ..fill it…
- 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
In the mixer blend until smooth the crisco, sugar, eggs, vanilla and milk.
Combine the flour, baking powder and salt and add gradually to the above mixture.
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.
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. 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.)
Bake at 350 degrees for about 20 minutes until they begin to brown around the sides. Do not bake too long as the tarts will turn hard.