| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
|
1 |
servings |
INGREDIENTS
| 1 |
c |
Butter |
| 1/2 |
c |
Brown sugar |
| 1 |
ts |
Vanilla |
| 2 |
c |
Flour |
| 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 |
| 2 |
c |
Icing sugar |
| 1/4 |
c |
Butter |
| 3 |
tb |
Milk |
| 1/2 |
ts |
Maple flavouring |
INSTRUCTIONS
BASE
DATE FILLING
BUTTER ICING
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.
Posted to JEWISH-FOOD digest by nstn2400@fox.nstn.ca (Sylvia Allen) on Jan
24, 1999, converted by MM_Buster v2.0l.
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