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)."
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Ready In:
2hrs 20mins
12 Tarts




  • 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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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.
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