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Date and Walnut Tart

For a 23 cm.(9ins.) tart or quiche tin

Pastry;
110g (4 oz.) Flour
60g (2 oz.) Butter
60g (2 oz.) Caster Sugar
1 Whole Egg

Filling:
450g (1 lb.) Dates (weighed with stones in)
110g (4 oz.) Chopped Walnuts
110g (4 oz) Butter (preferably unsalted)
110g (4 oz). Caster Sugar
110g (4 oz.). Ground Almonds
2 Eggs

Set the oven to Gas 2, 150C, 300F.

Pastry:

Blend the butter with the flour(either by rubbing in or in a food processor)
Knead in the egg and use this pastry to line a 12ins. tart tin.

Stone the dates and chop into a coarse puree ( you can do this in the food processor but do not over process, they are better when they keep some texture.)

Then toss the chopped walnuts in a hot pan until they brown.
Spread the chopped dates on the pastry base and sprinkle over the nuts.

The next part can also be easily done in a food processor.
Beat the butter with the sugar until light.
Beat in the eggs, and then the ground almonds.
Spoon this mixture over the dates and walnuts and smooth the top with a palette knife.

Bake at 150C/300F/Gas 2 for 45 mts.
Test with a skewer like a cake.
Serve warm or at room temperature, with a dollop of whipped cream or Crème Fraiche



May 11, 2010 06:14 PM | 0 Comments
  Martin Dwyer
Consultant Chef