Cape Breton Date Tarts

Adapted from a recipe by poush at allrecipes.com. A crispy cookie shell, a sweet date filling, and maple icing make these unique treats. Use more or less icing, depending on how sweet you like it.

• Ready In: 1 hr 25 mins
• Yields: 48 tarts

Ingredients

• Tart Shells

• 2  cups all-purpose flour
• 2  tablespoons confectioners' sugar
• 1  cup butter, softened

• Filling

• 2 1⁄4 cups  chopped pitted dates
• 1⁄2 cup  orange juice
• 1⁄2 cup water
• 3⁄4 cup  packed brown sugar
• 1⁄4 teaspoon salt
• 1  teaspoon vanilla extract

• Icing

• 1⁄4 cup butter
• 2 1⁄4 cups confectioners' sugar
• 2  tablespoons milk
• 1  teaspoon  maple extract

Directions

1. Preheat oven to 325°F.
2. Sift together flour and 2 tablespoons confectioners' sugar in a bowl. Using a pastry blender or two knives, cut in 1 cup butter; knead until well blended. Form dough into 3/4 inch balls. Press evenly into 1 1/2 inch tart molds, pressing up the sides to form a shell. Bake in preheated oven until pale gold, about 16 minutes. Let shells cool in the pan. Gently loosen and remove them from pan using a knife.
3. Combine dates, orange juice, water, brown sugar, and salt in a saucepan. Bring to a gentle boil and cook for about 10 minutes, stirring constantly. Mash dates with a fork as they cook. Remove from heat and stir in vanilla. Allow mixture to cool before spooning into tart shells.
4. Cream 1/4 cup butter in a small bowl with an electric mixer. Gradually add 1 cup of the sugar while continuing to mix. Add the milk, remaining 1 1/4 cups sugar, and maple extract. Beat at high speed until smooth. Icing should be thick enough to pipe. Spoon mixture into pastry bag with a small round or star-shaped tip. Pipe a swirl of icing on each tart.