How to Make Southern-Style Fried Apple or Peach Tarts
Step 1: Make the Filling
In a saucepan over medium heat, combine your chosen fruit, sugar, butter, lemon juice, and spices. Cook, stirring often, until the fruit softens and the mixture thickens into a chunky, jam-like filling.
Remove from heat and let it cool completely. This step is important—hot filling will tear the dough.
Step 2: Make the Dough
In a large bowl, whisk together flour, salt, and sugar. Cut in the shortening or butter until the mixture resembles coarse crumbs. Slowly add the milk, stirring just until a soft dough forms.
Turn the dough onto a lightly floured surface and knead gently until smooth. Cover and let it rest for about 15 minutes.
Step 3: Roll and Cut
Roll the dough out to about ⅛-inch thickness. Cut into circles or rectangles, roughly 4 to 5 inches in size.
Step 4: Fill and Seal
Place 1 to 2 tablespoons of cooled filling onto one side of each dough piece. Fold over, press edges together, and seal firmly with a fork.
Step 5: Fry
Heat vegetable oil in a heavy skillet to about 350°F (175°C). Fry the tarts in batches, turning once, until golden brown on both sides—about 2 to 3 minutes per side.
Remove and drain on paper towels.
Step 6: Serve
Dust lightly with powdered sugar if desired and serve warm.
Tips for Perfect Fried Tarts
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Dice the fruit small so it cooks evenly and doesn’t poke through the dough.
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Seal the edges well to keep filling from leaking into the oil.
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Don’t overcrowd the pan—it lowers the oil temperature and makes greasy tarts.
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These are best the same day, while the crust is crisp.
Why These Tarts Still Matter
Southern-style fried apple or peach tarts aren’t about perfection—they’re about comfort, memory, and making something special from simple ingredients. They’re the kind of dessert that disappears fast and gets requested often, because once you taste one, it sticks with you.
Warm, crisp, sweet, and unapologetically old-fashioned—this is Southern dessert at its finest. 🍎🍑
