Cape breton 'pork pies'

Yield: 1 servings

Measure Ingredient
1 cup Butter
4 teaspoons Icing sugar; confectioner's
2 cups Dates; chopped
1½ cup Brown sugar
2 cups Flour Water
\N \N Lemon juice

TART SHELLS

FILLING

"How these little tarts got their name remains a mystery to us. It could be that pork fat was once used as the shortening or it just might be a reflection of the wonderful Cape Breton sense of humor." Tart Shells: Cut the butter into the flour; add the flour and knead until well blended. Press small amounts of dough into small muffin tins. Press small amounts of dough into small muffin tins. Bake in a 425F oven for 10 minutes. When cool fill with the following: Filling: Simmer the above ingredients until the dates are of soft consistency. Cool; then fill the tart shells. Ice with butter icing.

Source: _Out of Old Nova Scotia Kitchens_

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