Name: Baked almond & date tart
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 6
Cuisine: British
Ingredients: 85g digestive biscuit; 175g butter room temperature, chopped; 100g caster sugar; 25g plain flour; 1 tsp baking powder; 100g ground almond; 3 eggs; 100g date preferably Medjool, stoned and roughly chopped; 25g blanched almond roughly chopped; icing sugar for dusting; clotted or pouring cream

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Baked almond & date tart

Baked almond & date tart

Gary Rhodes

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Serves 6

Easy

Prep: 30 mins - 35 mins

Cook: 30 mins

A star rating of 4.7 out of 5.9 ratingsRate

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A great recipe for using up leftover dates from Christmas to make a delicious fruity pud - by Gary Rhodes.

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Ingredients

Nutrition

Units:

MetricUS

85g digestive biscuit
175g butter

room temperature, chopped
100g caster sugar
25g plain flour
1 tsp baking powder
100g ground almond
3 eggs
100g date

preferably Medjool, stoned and roughly chopped
25g blanched almond

roughly chopped

To serve

icing sugar

for dusting
clotted or pouring cream

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Nutrition: per serving

kcal582
fat42g
saturates18g
carbs43g
sugars20g
fibre3g
protein10g
salt1.04g

low

Method

step 1

Heat oven to 180C/fan 160C/gas 4. Lightly butter and flour a 23-25cm fluted flan dish or tin (not loose-bottomed). Crush half the digestive biscuits with a rolling pin. Cream the butter and sugar in a food processor until light and fluffy, 2-3 mins, scraping down the sides halfway through. Add the flour, baking powder, ground almonds and crushed digestive biscuits, along with the eggs, then process again just until smooth. Transfer the mix to a bowl.
step 2

Break the remaining digestive biscuits into chunky crumbs, (see step 1, left). Stir them into the mix (step 2) along with the chopped dates and almonds. Spoon the mix into the flan dish. Bake for 25-30 mins until golden and the tart is just beginning to come away from the sides.
step 3

Remove the tart from the oven and leave it to cool a little, before dusting over icing sugar. Serve warm with cream.

Recipe from Good Food magazine, February 2006

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A star rating of 4.7 out of 5.9 ratings

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