Almond & Date Tart
Delicious served with whipped cream and a pot of hot coffee

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Almond & Date Tart

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Ingredients

Adjust Servings:
1 Sheet Puff Pastry
For the Filling
240 g Unsalted Butter At room temperature
240 g Caster Sugar
225 g Ground Almonds
3 Large Free-Range Eggs
1 tsp Vanilla Extract
A pinch Salt
125 g Plain Flour Sifted
150 g Pitted Dates Soaked in hot water for 10 minutes
To Serve
2 tsp Date Syrup
120 g Pistachios Chopped
Icing Sugar To Dust

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Almond & Date Tart

Cuisine:

    Ingredients

    • For the Filling

    • To Serve

    Directions

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    Steps

    1
    Done

    Preheat the oven to 180°C degrees.

    2
    Done

    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.

    3
    Done

    FOR THE FILLING

    Combine the butter, sugar, almonds, eggs, vanilla extract, and salt in a food processor. Blend on high speed until the mixture is smooth.

    4
    Done

    Gradually add the flour to the processor, pulse until it resembles a soft dough.

    5
    Done

    Drain the dates and cut into small pieces and stir in, pour the mixture over the pastry, spreading evenly.

    6
    Done

    Bake for 30-45 minutes until the pastry is cooked and the filling is golden-brown and light to the touch.

    7
    Done

    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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