Name: Almond, date and pistachio tart
Cook time: 60 min
Total time: 60 min
Yield: 8
Ingredients: Pastry; 1 cup (150g) plain flour; 1/3 cup (55g) icing sugar; 90 gram cold butter, chopped; 1 egg yolk; 1 tablespoon cold water, approximately; 100 gram butter, softened; 1 teaspoon finely grated lemon rind; 1/2 cup (110g) caster sugar; 1 egg; 2 tablespoon plain flour; 3/4 cup (90g) ground almonds; 300 gram fresh dates; 1/4 cup (80g) fig jam, warmed; 1/3 cup (70g) roasted pistachios

Ingredients

Pastry

1 cup (150g) plain flour

1/3 cup (55g) icing sugar

90 gram cold butter, chopped

1 egg yolk

1 tablespoon cold water, approximately

100 gram butter, softened

1 teaspoon finely grated lemon rind

1/2 cup (110g) caster sugar

1 egg

2 tablespoon plain flour

3/4 cup (90g) ground almonds

300 gram fresh dates

1/4 cup (80g) fig jam, warmed

1/3 cup (70g) roasted pistachios

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook