Cape Breton Pork Pies

    

 

    

Shortbread Shells:

1 Cup Butter
2 Cups Flour
½ Cup Icing sugar
2 Tbsp Corn starch
1 Egg yolk
¼ Tsp Salt
1 Tsp Vanilla
Filling:

2 ¼ Cups Chopped dates
¾ Cup Boiling water
¾ Cup Packed brown sugar
¼ Tsp Salt
1 Tsp Vanilla

 Icing:

2/3 Cup Icing sugar, sifted
2 Tbsp Maple syrup
1 Tbsp Butter, softened

 

  
       

Shortbread Shells:

In a large bowl, cream butter with sugar until fluffy; beat in egg yolk and vanilla. Sift together flour, cornstarch and salt; gradually stir into creamed mixture, knead gently until smooth.

Working in batches, gently form dough into ¾ inch balls, place in 1 ½ inch tart cups and press evenly over bottom and sides of cup to form shell. Bake in 325F oven for about 18 minutes or until crisp and pale golden. Let cool in pan on rack; loosen shells with tip of knife.

Filling:

In a small saucepan, bring dates, sugar, water and salt to a boil over medium heat; reduce heat and simmer, stirring often, for 4 minutes or until thickened and smooth. Let cool; stir in vanilla. Spoon into shells.

Icing: Blend together icing sugar, maple syrup and butter until smooth; place a dollop onto each tart. (Tarts can be stored at room temperature for up to 4 days or frozen for up to 2 weeks)

Makes 4 dozen.