Date Tartlets with Shortbread Shells (Nova Scotia Cape Breton Pork Pie)

Cape Breton has a large Scottish population and they say "Pork pie for dessert? When the "pork" is really chopped dates it works well". These gems are traditionally served at Christmas and use dates, not pork and are tarts, not pie. I love their sense of humour.

Shortbread Shells:
1 cup butter (250 mL)
½ cup confectioners' sugar, sifted (125 mL)
1 egg yolk
1 tsp. pure vanilla extract (5 mL)
2 cups all-purpose flour, unbleached (500 mL)
2 Tbsp. cornstarch (30 mL)
¼ tsp. sea salt (1 mL)

Filling:
2¼ cups chopped dates (12 oz/375 g)
¾ cup brown sugar, packed (175 mL)
¾ cup boiling water (175 mL)
¼ tsp. sea salt (1 mL)
1 tsp. pure vanilla extract (5 mL)

Icing:
2/3 cup confectioners' sugar, sifted (150 mL)
2 Tbsp. pure maple syrup (30 mL)
1 Tbsp. butter, softened (15 mL)

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3).

For the Shortbread Shells:
In large bowl, cream butter with sugar until fluffy; beat in egg yolk and vanilla. Stir together flour, unbleached, cornstarch and salt; gradually stir into creamed mixture; gently kneading until smooth.

Working in batches, gently form dough into ¾” (2 cm) balls, place in 1½” (4 cm) tart cups and press evenly over bottom and sides of cup to form shell.

Bake in a preheated oven for about 18 minutes or until crisp and pale golden. Let cool in pan on rack; loosen shells with tip of knife.

For the Filling:
In a small saucepan, bring dates, sugar, water and salt to boil over medium heat; reduce heat and simmer; stirring often, for 4 minutes or until thickened and smooth. Let cool, stir in vanilla. Spoon into shells.

Make the Icing:
Blend together confectioner’s sugar, maple syrup and butter until smooth; dollop onto each tart. (Tarts can be stored at room temperature for up to 4 days or frozen for up to 2 weeks.)