–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:
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