Cape Breton 'pork Pies'

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Title: Cape Breton 'pork Pies'
Categories: Tarts, Scottish, Nova scotia, My
Yield: 1 servings

MMMMM------------------------TART SHELLS-----------------------------
1 c Butter
4 ts Icing sugar; confectioner's
2 c Flour

MMMMM--------------------------FILLING-------------------------------
2 c Dates; chopped
1 1/2 c Brown sugar
1 c -Water
Lemon juice

"How these little tarts got their name remains a mystery to us. It
could be that pork fat was once used as the shortening or it just
moght be a reflection of the wonderful Cape Breton sense of humor."

Tart Shells: Cut the butter into the flour; add the suga rand knead
until well blended. Press small amounts of dough into small muffin
tins. Press small amounts of dough into small muffin tins. Bake in a
425F oven for 10 minutes. When cool fill with the following:

Filling: Simmer the above ingredients until the dates are of soft
consistency. Cool; then fill the tart shells. Ice with butter icing.

Source: _Out of Old Nova Scotia Kitchens_

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