Sweet Dough Crust (For Tarts and Individual Pies)

Luby Luby Luby's Note:

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).

• Total Time: 2 hrs 20 mins
• Prep Time: 2 hrs
• Cook Time: 20 mins

Ingredients:

Yield: 12 Tarts

• 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:

1. Dough:.
2. In mixing bowl beat sugar and butter until light and fluffy.
3. Add eggs and whichever flavorings you choose, mixing well.
4. Combine baking powder and flour and slowly add to butter mixture beating until combined.
5. Divide dough into two discs and wrap in waxed paper.
6. Refrigerate for 2 hours.
7. Remove one disc at a time and roll between two sheets of waxed paper until 1/8" thick.
8. Cut 4" circles from dough.
9. Place one heaping tablespoon of filling slightly off center in the top half of the dough circle.
10. Fold over to create a semi-circle and gently press dough together to seal.
11. Crimp edges using the tines of a fork.
12. Bake in preheated 350 degree oven for 20 minutes or until very lightly browned around edges.
13. Cool on wire rack.
14. Fillings:.
15. Whichever filling you decide to use the steps are basically the same.
16. Combine all ingredients except cornstarch and water.
17. Cook over low heat for about 30 to 45 minutes.
18. Combine cornstarch in cold water and add to filling mixture.
19. Bring to a boil and cook 2-3 minutes or until slightly thickened.