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These tiny tarts are a favorite at Christmas. How these tarts got their name is a mystery -- it could be at one time pork fat was used instead of butter or it may well reflect the wonderful sense of humor of the folks of Cape Breton.
Yield: 48 tarts
Cape Breton Pork Pies
- 1 cup butter
- 4 teaspoons confectioners' sugar
- 2 cups flour
Tart Shell: Cut the butter into the flour and confectioners' sugar, and knead until well blended. Press with your thumb, a small amount of dough into small muffin tins or tart pan. Bake in a 425 degrees F oven for 10 minutes. Cool, and fill with the date filling.
Date Filling
- 2 cups chopped dates
- 1-1/2 cups brown sugar
- 1 cup water
- lemon juice of 1 lemon
Simmer the above ingredients until the dates are of soft consistency. Cool. Fill tart shells with a dollop each.
Topping
- Top with butter icing or a dollop of brown sugar fudge
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