THIS RECIPE APPEARED IN goCapeBreton.com MAGAZINE Issue 1. Read the magazine

Shell

2 cups flour

2 tablespoons icing sugar

1 cup butter

Filling

2 ¼ cups chopped, pitted dates

1 cup water

¾ cup brown sugar

¼ teaspoon salt

1 teaspoon vanilla extract

Icing

¼ cup butter

2 ¼ cups icing sugar

2 tablespoons milk

1 teaspoon maple extract

DIRECTIONS

PREHEAT oven to 325 F (165 C). SHELLS: Sift together flour and 2 tablespoons icing sugar in a bowl. Cut in 1 cup butter and knead until well blended. Form dough into 3/4 inch balls. Press evenly into 1 1/2 inch cups on the bottom and 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. FILLING: Combine dates, water, brown sugar, and salt in a saucepan. Bring to a gentle boil 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 shells.

5. ICING: Cream 1/4 cup butter in a small bowl with an electric mixer. Gradually add 1 cup of 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.

Enjoy!