Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Butter |
| ½ cup | Brown sugar |
| 1 teaspoon | Vanilla |
| 2 cups | Flour |
| 2 cups | Dates; cut up |
| 1 cup | Brown sugar |
| 1 cup | Water |
| 1 tablespoon | Lemon juice |
| 1 teaspoon | Lemon rind |
| 1 teaspoon | Vanilla |
| 2 tablespoons | Butter |
| 2 cups | Icing sugar |
| ¼ cup | Butter |
| 3 tablespoons | Milk |
| ½ teaspoon | Maple flavouring |
BASE
DATE FILLING
BUTTER ICING
Source: Cape Breton Pictorial Cookbook - edited by Yvonne LeVert BASE: Cream butter, sugar and vanilla until light and fluffy. Gradually add the flour, combining well to form a dough. Press small amounts of dough in mini-sized tart tins. Bake in a 350F (180C) oven for 10-12 minutes. Remove from tins. Cool and fill with the following: DATE FILLING: Combine dates, sugar, water, lemon juice and rind in a saucepan. Cook over medium heat until dates are soft, stirring frequently.
Remove from heat, add the butter and vanilla. Fill the tart shells with a small amount of date filling. Ice with butter icing: BUTTER ICING: Combine icing sugar, butter, milk and flavouring in mixing bowl. Beat until light and fluffy. Make rosettes in the center of each Date Tart.
Posted to JEWISH-FOOD digest by nstn2400@... (Sylvia Allen) on Jan 24, 1999, converted by MM_Buster v2.0l.