Date Tarts

Ingrients & Directions –BASE– 1 c Butter 1/2 c Brown sugar 1 ts Vanilla 2 c Flour -DATE FILLING- 2 c Dates; cut up 1 c Brown sugar 1 c Water 1 tb Lemon juice 1 ts Lemon rind 1 ts Vanilla 2 tb Butter -BUTTER ICING- 2 c Icing […]

Ingrients & Directions


–BASE–
1 c Butter
1/2 c Brown sugar
1 ts Vanilla
2 c Flour

-DATE FILLING-
2 c Dates; cut up
1 c Brown sugar
1 c Water
1 tb Lemon juice
1 ts Lemon rind
1 ts Vanilla
2 tb Butter

-BUTTER ICING-
2 c Icing sugar
1/4 c Butter
3 tb Milk
1/2 ts 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:

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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.


Yields
1 servings

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