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Baked almond & date tart
Serves 6
Easy
Prep: -
Cook:
A great recipe for using up leftover dates from Christmas to make a delicious fruity pud - by Gary Rhodes.
Skip to ingredients
- 85g digestive biscuit
- 175g butterroom temperature, chopped
- 100g caster sugar
- 25g plain flour
- 1 tsp baking powder
- 100g ground almond
- 3 eggs
- 100g datepreferably Medjool, stoned and roughly chopped
- 25g blanched almondroughly chopped
To serve
- icing sugarfor dusting
- clotted or pouring cream
Nutrition: per serving
- kcal582
- fat42g
- saturates18g
- carbs43g
- sugars20g
- fibre3g
- protein10g
- salt1.04glow
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.
