Sweet Dough Crust (For Tarts and Individual Pies)
Ready In: 2 hrs 20 mins
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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