Almond & Date Tart

Serves 12, prep time, 20 minutes, cooking time 30-45 minutes

1 sheet of puff pastry

240g unsalted butter at room temperature
240g caster sugar
225g ground almonds
3 large free-range eggs
1 tsp vanilla extract
A pinch salt
125g  plain flour sifted
150g pitted dates, soaked in hot water for 10 minutes

2 tsp of date syrup
120g pistachios, chopped
Icing sugar to dust

Almond & Date Tart

Preheat the oven to 180°C degrees.
Grease a 20cm flan tin, line the tin with the pastry sheet, pushing it into the corners, cut away any excess, then prick the base with a fork.

Combine the butter, sugar, almonds, eggs, vanilla extract, and salt in a food processor.
Blend on high speed until the mixture is smooth.
Gradually add the flour to the processor, pulse until it resembles a soft dough.
Drain the dates and cut into small pieces and stir in, pour the mixture over the pastry, spreading evenly.
Bake for 30-45 minutes until the pastry is cooked and the filling is golden-brown and light to the touch.
Allow to cool, then turn out onto a plate, drizzle with date syrup, top with chopped pistachios, and finally dust with icing sugar.

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