Quick & Easy

Almond, date and pistachio tart

Filled with almond frangipane and sweet dates, this stunning tart is absolutely delicious served with whipped cream and a pot of hot coffee.
almond, date and pistachio tart




1.To make pastry, blend or process flour, sugar and butter until combined. Add egg yolk and enough water to make ingredients just come together. Knead dough on floured surface until smooth. Cover; refrigerate 30 minutes.
2.Preheat oven to 180°C (160°C fan-forced). Grease 23cm loose-based flan tin.
3.Roll pastry between sheets of baking paper until large enough to line tin. Ease pastry into tin, press into sides; trim edge. Line pastry case with baking paper, fill with dried beans or rice; place on oven tray. Bake 15 minutes. Remove paper and beans; wrap strip of foil around edges of tin to protect sides from over-browning. Bake 15 minutes or until pastry base is browned.
4.Meanwhile, make frangipane. Beat butter, rind and sugar in small bowl with electric mixer until creamy. Beat in egg, flour and ground nuts until combined.
5.Split dates in half; remove seeds. Place dates, cut-side down, on base of pastry case. Spread frangipane mixture over dates.
6.Bake tart about 30 minutes or until browned and set. Cool. Brush tart with warmed jam and sprinkle with pistachios just before serving.

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