CAPE BRETON PORK PIES

Tart Shells:
1 c butter
2 c flour
4 tsp icing sugar

Filling:
2 c dates (chopped)
1 1/2 c brown sugar
1 c water
lemon juice

Method:
Cut the butter into the flour,  add the sugar and knead until well blended.
Press small amounts of dough into small muffin tins.  Bake in a 425F oven
for 10 minutes. When cool fill.  Simmer the above ingredients until the dates
are of soft consistency. Cool. Then fill the tart shells.  Ice with butter icing.

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