Cape Breton 'Pork' Pies

Cape Breton 'Pork' Pies

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poush 4

"The name of this recipe is a little misleading; there is no pork in these sweet treats! A crisp cookie tart shell, a sweet date filling, and maple icing make these tarts a unique and delicious Cape Breton treat! Use more or less icing on each tart, depending on how sweet you like them."
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1 h 31 m servings 119 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 119 kcal
  • 6%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 48 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 325 degrees F (165 degrees C).
  2. Tart shells: Sift together flour and 2 tablespoons confectioners' sugar in a bowl. Cut in 1 cup butter; knead until well blended. Form dough into 3/4 inch balls. Press evenly into 1 1/2 inch tart cups on the bottom and up the sides to form a shell.
  3. 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.
  4. Filling: Combine dates, water, brown sugar, and salt in a saucepan. Bring to a boil; boil gently 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.
  5. Icing: 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.


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Delicios! I made the pastry by adding 6 oz. cream cheese. I cooked the dates with orange juice instead of water. The maple frosting adds a nice touch! I wonder if my ancestors had something ...

These were absolutely fantastic. I took them to a work Christmas potluck, and everyone loved them. I was a little hesitant to bring them at first, because they look so odd, but everyone commente...

When your not living in Cape Breton, every chance to eat something that is truely a Cape Breton Treat is a Treat. Thank you so very much for posting this recipe! Thank you to for bringing "CB" h...

LOVE THEM!!! I use this recipe every year at Christmas for a special treat. I cook the filling in the microwave on high for 6 min (stir at 3). You may need to adjust the time according to your m...

Good, but my icing turned out runny.

absolutely fabulous! and they are easier than they seem too.

I love this recipe. They are my favorite Christmas treat. My Mom made these and I have always loved them.

An excellent recipe. Quite a standard treat in this neck of the woods.

I always loved these little tarts and finally I can make my own. Thx so much for posting this recipe. They turned out amazing for my Christmas baking.

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