Date Tarts Food
DATE TART COOKIES
From Sunset "Cookies" book (1985). The preparation time calculations do not include the minimum 2 hour resting period for the dough.
Provided by LaJuneBug
Categories Dessert
Time 45m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 13
Steps:
- COOKIE DOUGH: In a large bowl of an electric mixer, beat butter and sugar until creamy; beat in eggs and vanilla.
- In another bowl, stir together flour, wheat germ, salt, nutmeg, and baking soda; gradually add to butter mixture, blending thoroughly.
- Cover dough tightly with plastic wrap and refrigerate until easy to handle (at least 2 hours) for up to 3 days. Meanwhile, prepare date filling.
- DATE FILLING: In a small pan, combine all the ingredients except the vanilla. Cook over medium heat, stirring and mashing with a spooon, until mixture is thick and smooth. Stir in vanilla.
- Let cool; then cover and refrigerate.
- COOKIE ASSEMBLY: Preheat oven to 350°F.
- Take out 1/3 of the dough, leaving remaining dough in the refrigerator. On a well-floured board, roll out dough to 1/16-inch thickness; cut out with a 3-inch cookie cutter. Repeat with remaining dough, rolling and cutting one portion at a time.
- Place half the cookies slightly apart on greased baking sheets; spoon a heaping teaspoonful of filling into each. Cover each with another cookie and press edges together with a floured fork. Decoratively slash top, if desired.
- Bake in a 350°F oven for 12 to 15 minutes or until lightly browned. Transfer to racks and let cool. Store airtight.
Nutrition Facts : Calories 127.1, Fat 3.7, SaturatedFat 2.1, Cholesterol 22.2, Sodium 79.3, Carbohydrate 22.4, Fiber 1.2, Sugar 13.9, Protein 2
CAPE BRETON DATE TARTS
Adapted from a recipe by poush at allrecipes.com. A crispy cookie shell, a sweet date filling, and maple icing make these unique treats. Use more or less icing, depending on how sweet you like it.
Provided by DrGaellon
Categories Tarts
Time 1h25m
Yield 48 tarts
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F.
- Sift together flour and 2 tablespoons confectioners' sugar in a bowl. Using a pastry blender or two knives, cut in 1 cup butter; knead until well blended. Form dough into 3/4 inch balls. Press evenly into 1 1/2 inch tart molds, pressing 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.
- Combine dates, orange juice, water, brown sugar, and salt in a saucepan. Bring to a gentle boil and cook 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.
- 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.
Nutrition Facts : Calories 123, Fat 4.9, SaturatedFat 3.1, Cholesterol 12.8, Sodium 48.2, Carbohydrate 19.9, Fiber 0.8, Sugar 14.7, Protein 0.8
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