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Ingredients:
1 Cup(s) Raisins; or currants
4 Teaspoon(s) Icing sugar; confectioner's
2 Cup(s) Brown sugar; packed
2 Cup(s) Dates; chopped
1 1/2 Cup(s) Brown sugar Water
Directions: "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. Source: _Out of Old Nova Scotia Kitchens_
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