Cape breton 'pork pies'
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter |
| 4 | teaspoons | Icing sugar; confectioner's |
| 2 | cups | Dates; chopped |
| 1½ | cup | Brown sugar |
| 2 | cups | Flour Water |
| Lemon juice | ||
Directions
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_