Date Tarts
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | c | Butter |
| 1/2 | c | Brown sugar |
| 1 | t | Vanilla |
| 2 | c | Flour |
| 2 | c | Dates, cut up |
| 1 | c | Brown sugar |
| 1 | c | Water |
| 1 | T | Lemon juice |
| 1 | t | Lemon rind |
| 1 | t | Vanilla |
| 2 | T | Butter |
| 2 | c | Icing sugar |
| 1/4 | c | Butter |
| 3 | T | Milk |
| 1/2 | t | Maple flavouring |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 5458
Calories From Fat: 2267
Total Fat: 258g
Cholesterol: 674.8mg
Sodium: 168.4mg
Potassium: 3216.5mg
Carbohydrates: 786.4g
Fiber: 35.3g
Sugar: 550.4g
Protein: 39.2g