Cape Breton ‘pork Pies’

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 might be a
reflection of the wonderful Cape Breton sense of humor.”

Tart Shells:
Cut the butter into the flour; add the flour and 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.