Sweet Dough Crust (For Tarts and Individual Pies)
"Sweet dough pies or tarts (depending on what your grandma called them) are very popular in South Louisiana - they are a staple in every cajun kitchen. A co-worker's grandma was kind enough to share her recipe (she will be always be affectionately called the "sweet dough tart queen"). Thanks for sharing your recipe, Mom Gert!
I included the three different recipes for the fillings that I've used, but you could use whatever type of filling you prefer. Just make sure it isn't too runny - the best consistency is the same as preserves. You can also use store-bought preserves to save time. The yield depends on how small or large you cut your circles. I use either the vanilla butternut flavoring OR vanilla extract and nutmeg (if you are adventuresome you could use all three, but I never have so I'm not 100% sure of the flavor combination)."
- Ready In:
- 2hrs 20mins
- Ingredients:
- 28
- Yields:
-
12 Tarts
ingredients
- 2 cups sugar
- 1 cup butter (2 sticks)
- 4 eggs
- 4 teaspoons baking powder
- 4 1⁄2 cups flour
- flavoring, : (#1)
- 1 teaspoon imitation vanilla butternut flavoring
- flavoring, : (#2)
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon nutmeg, ground
-
Coconut Filling
- 1 (17 ounce) can grated coconut in heavy syrup (Brand, Ancel)
- 1 tablespoon butter
- 2 tablespoons cornstarch
- 1⁄4 cup water
-
Blackberry Filling
- 2 cups blackberries, crushed
- 1⁄2 cup sugar (may need 3/4 if berries aren't very sweet)
- 1 tablespoon butter
- 1 teaspoon lemon juice
- 2 tablespoons cornstarch
- 1⁄4 cup water
-
Peach Filling
- 1 (16 ounce) bag peaches, frozen sliced (not sweetened)
- 3⁄4 cup sugar
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon almond extract
- 1 tablespoon butter
- 1 teaspoon lemon juice
- 2 tablespoons cornstarch
- 1⁄4 cup water
directions
- Dough:.
- In mixing bowl beat sugar and butter until light and fluffy.
- Add eggs and whichever flavorings you choose, mixing well.
- Combine baking powder and flour and slowly add to butter mixture beating until combined.
- Divide dough into two discs and wrap in waxed paper.
- Refrigerate for 2 hours.
- Remove one disc at a time and roll between two sheets of waxed paper until 1/8" thick.
- Cut 4" circles from dough.
- Place one heaping tablespoon of filling slightly off center in the top half of the dough circle.
- Fold over to create a semi-circle and gently press dough together to seal.
- Crimp edges using the tines of a fork.
- Bake in preheated 350 degree oven for 20 minutes or until very lightly browned around edges.
- Cool on wire rack.
- Fillings:.
- Whichever filling you decide to use the steps are basically the same.
- Combine all ingredients except cornstarch and water.
- Cook over low heat for about 30 to 45 minutes.
- Combine cornstarch in cold water and add to filling mixture.
- Bring to a boil and cook 2-3 minutes or until slightly thickened.
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RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
