Cape Breton Pork Pies (Date Tarts)
Despite the name, these Cape Breton bakery classics contain no pork at all - a shortbread-like shell filled with sweet date filling and topped with a crumbly icing.
- Prep
- 40 min
- Cook
- 20 min
- Total
- 60 min
- Servings
- 24
- Difficulty
- Medium
- Calories
- 210 kcal
Equipment
- •Tart tins or muffin tins
- •Rolling pin
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 9 g
- carbs
- 32 g
- protein
- 2 g
- calories
- 210
Instructions
- 1
Simmer the dates with water and sugar over low heat, mashing occasionally, until thick and jammy; cool.
- 2
Rub the lard into the flour and salt, then add cold water to form a firm pastry dough.
- 3
Roll the pastry thin and cut circles to line small tart or muffin tins.
- 4
Spoon the cooled date filling into each pastry-lined tin.
- 5
Roll out remaining pastry, cut lattice strips or a lid for each tart, and seal edges.
- 6
Bake at 200C (400F) for 15-20 minutes until pale golden.
- 7
Cool, then drizzle or dust with a thin icing sugar and butter topping before serving.
Chef's tips
Cook the date filling until genuinely thick and jam-like, or the pies will be runny once baked.
Ingredient substitutions
- lard → vegetable shortening for a similar flaky texture
Storage
Keeps up to 5 days in an airtight container at room temperature.
Reheating
Best served at room temperature; not typically reheated.
Common mistakes to avoid
- •Using thin, wet date filling
- •Overbaking until the pastry dries out
Serving suggestions
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