Cape Breton Date Squares Recipes

NEWFOUNDLAND DATE CRUMBLES

Steps:

• Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking pan and line with parchment paper if you want.
• As noted in the recipe description, some people prefer these date squares with less filling so you can reduce the amounts in the filling by 1/4, 1/3 or even 1/2 if you prefer.
• In a medium saucepan combine and gently simmer until thickened (about 10-15 minutes).
• The filling should be very thick; you will need to watch it carefully and stir constantly in the last few minutes of cooking time.
• Set aside to cool slightly while you prepare the crumble mixture.
• In a large bowl, toss together the rolled oats, baking powder, coconut, flour and brown sugar.
• Using your hands, rub the butter thoroughly through the dry ingredients.
• Divide crumble mixture in half and press half into the bottom of the prepared baking pan.
• Spread date mixture over the base.
• Top with remaining crumb mixture, pressing it together in clumps in your hands and then breaking it into small pieces with your fingers to scatter evenly over the date filling.
• Press down lightly.
• Bake for 40 minutes at 350 degrees F.
• This is a very good basic recipe but I have also had very good variations of date crumbles over the years.
• Orange Date Crumbles: Substitute orange juice for the water in the filling and add the zest of a medium orange.
• Cocoa Date Crumbles: Add 4 tbsp cocoa to the filling.
• Hazelnut or Almond Date Crumbles: Prepare filling as usual. Add ½ cup ground Almonds or Hazelnuts plus 1 tsp cinnamon and ½ tsp nutmeg to the crumble.

CAPE BRETON DATE TARTS

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.