Southern-style fried apple or peach tarts

May be an image of potpie and turnover

Southern-style fried apple or peach tarts are a true taste of old-fashioned comfort cooking—simple, rustic, and deeply satisfying. These hand-held treats have been passed down through generations in the American South, where fruit-filled pastries were often fried in a skillet rather than baked in an oven. Crisp on the outside, warm and juicy on the inside, these tarts are the kind of dessert (or sweet snack) that feels like home from the very first bite.


Southern-Style Fried Apple or Peach Tarts

A Little Southern Tradition

Before modern ovens were common, many Southern cooks relied on cast-iron skillets and hot oil to make desserts quickly and efficiently. Fried fruit tarts became a favorite because they used pantry staples and whatever fruit was in season. Apples were perfect in cooler months, while peaches stole the spotlight in summer. The result is a golden, flaky tart with a lightly spiced fruit filling and a tender crunch that can’t be replicated any other way.


Ingredients You’ll Need

For the Dough

  • All-purpose flour
  • Salt
  • Granulated sugar
  • Butter or shortening
  • Cold water or milk

For the Filling

  • Apples or peaches, peeled and finely chopped
  • Granulated sugar
  • Brown sugar (optional, for deeper flavor)
  • Ground cinnamon
  • Nutmeg (optional)
  • Lemon juice
  • Cornstarch or flour (to thicken)

For Frying

  • Vegetable oil or shortening

Optional Finishing Touch

  • Powdered sugar or cinnamon sugar

Step-by-Step Method

Step 1: Prepare the Dough

Start by mixing the flour, salt, and sugar in a large bowl. Cut in the butter or shortening until the mixture looks crumbly, with small pea-sized pieces throughout. Slowly add cold water or milk, mixing just until a soft dough forms. Be careful not to overwork it—this keeps the dough tender. Wrap the dough and let it rest for about 20–30 minutes. Resting allows the gluten to relax, making the dough easier to roll.


Please Head On keep on Reading (>)

Show Comments

No Responses Yet

Leave a Reply