Lately my friends and I have been traipsing through the countryside, foraging for wild berries, honeysuckles, and onions. It's truly a reminder of a simpler time, like being a kid and staying outside until dark. The hauls have varied from time to time, but they are usually enough blackberries to warrant making fresh preserves and homemade sweet dough tarts.
Growing up with a mother who had a home economics degree, there was no question as to whether or not I wanted to take the course in high school, and our teacher Mrs. Ferne LeBlanc made it so fun. Cooking was my favorite unit, of course, and it was here where I learned how to first make tarts. (Please don't ask about the ironing lesson...I still have nightmares about starching collars!)
This recipe is a very slight adaptation from the ones we made in the Vermilion Catholic kitchen, but they have all the nostalgia of the original. I hope they remind you of your childhood, and fill your kitchen with smiles and laughter.
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Blackberry sweet dough tart
Ingredients
1 c sugar
2/3 c melted butter
2 eggs
1 tsp vanilla
2 tsp baking powder
1/4 tsp salt
3-4 c all purpose flour
1/3 c milk
fruit preserves, melted and thickened with flour
Directions
- Preheat oven to 350°
- Cream sugar, butter, eggs and vanilla
- Sift dry ingredients together
- Alternate adding milk and flour mixture to the creamed mixture, incorporating as you go
- Roll into golf ball-sized balls and then flattened on a floured service
- Place a few spoonfuls of filling in the center, fold, and crimp edges with a fork
- Bake for 25-30 minutes or until browned.
