Cape Breton ‘pork Pies’

FILLING
2 c Dates; chopped 1 c -Water
1 1/2 c Brown sugar 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.