Date tarts

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




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.

Similar recipes