Southern fried fruit tarts are the kind of dessert that feels like it came from someone’s grandmother’s kitchen—flour on the counter, a cast-iron skillet heating on the stove, and the smell of fruit and sugar drifting through the house. These tarts are simple, rustic, and deeply comforting. They’re not fancy pastries; they’re hand-held pies meant to be eaten warm, maybe with a little powdered sugar on top and zero concern for crumbs.
Whether you choose apple or peach, the method stays the same. The filling is gently cooked, wrapped in soft dough, and fried until golden and blistered, creating a crisp outside and a jammy, fragrant center.
What Makes These Tarts Southern
Southern fried tarts are all about texture and balance. The dough is tender, not flaky like pie crust. The filling is thick, not runny. And they’re fried—never baked—giving them that unmistakable golden crust that shatters slightly when you bite into it.
They’re humble desserts, often made when fruit was plentiful and kitchens were practical places, not showrooms.
Exact Ingredients You’ll Need
For the Dough
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2 ½ cups all-purpose flour
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1 teaspoon salt
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¼ cup granulated sugar
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½ cup shortening or unsalted butter, cold
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¾ cup whole milk
For the Apple Filling (choose one fruit)
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3 cups peeled, finely diced apples
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½ cup granulated sugar
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1 teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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1 tablespoon lemon juice
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1 tablespoon unsalted butter
For the Peach Filling (choose one fruit)
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3 cups peeled, finely diced fresh peaches
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½ cup granulated sugar
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¼ teaspoon ground cinnamon
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1 tablespoon lemon juice
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1 tablespoon unsalted butter
For Frying
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3 to 4 cups vegetable oil (enough for shallow frying)
Optional Topping
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Powdered sugar, for dusting
How to Make Southern-Style Fried Apple or Peach Tarts
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