Cape Breton 'Pork Pies'
Scrumptious little sweet tarts that are simply filled with a bit of brown sugar and dates. No "pork" involved, just old-fashioned Acadian simple goodness.
Yield
24 servingsPrep
10 minCook
10 minReady
30 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| 4 | teaspoons |
powdered sugar
confectioner's |
|
| 2 | cups |
all-purpose flour
|
|
| 2 | cups |
dates
chopped |
|
| 1 ½ | cup |
brown sugar
|
*
|
| 1 | cup |
water
|
|
| 1 |
lemon
juice only |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 2E+1 | ml |
powdered sugar
confectioner's |
|
| 473 | ml |
all-purpose flour
|
|
| 473 | ml |
dates
chopped |
|
| 355 | ml |
brown sugar
|
*
|
| 237 | ml |
water
|
|
| 1 | x |
lemon
juice only |
*
|
Directions
TART SHELLS:
Cut the butter into the flour; add the sugar and knead until well blended.
Press small amounts of dough into small muffin tins making a well, and space for the filling later.
Bake in a 425F oven for 10 minutes. When cool fill in the following:
FILLING:
In a small saucepan simmer the remaining ingredients until the dates are of soft consistency.
Let cool; then fill the tart shells. Ice with butter icing if desired.
