Medjool Date and Almond Tart
Medjool dates are pressed into a buttery tart shell alongside a ground almond filling, letting the dates' natural caramel-like sweetness do most of the work. The almond layer bakes to a firm, nutty crumb that holds the dates in place. The tart takes about an hour to prepare and bake, and slices cleanly once cooled.
Equipment
- Mixing Bowls
- Food Processor
- Tart pan
- Oven
- Rolling pin
Ingredients
For the Tart Shell:
- 1 ¼ cups all-purpose flour preferably organic
- ¼ cup almond flour
- ½ cup cold unsalted butter cut into small cubes
- ¼ cup granulated sugar
- 1 pinch salt
- 2 tablespoons ice-cold water
For the Filling:
- 1 ½ cups pitted Medjool dates roughly chopped
- ¾ cup blanched almonds
- ½ cup heavy cream
- 2 tablespoons honey
- 1 teaspoon vanilla extract
Instructions
- Tart Shell: In a mixing bowl, combine all-purpose flour, almond flour, sugar, and salt. Add cold, cubed butter. Using a food processor, pulse until the mixture resembles coarse crumbs. Add ice-cold water and mix until the dough begins to form. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out the dough and line a tart pan, trimming the edges for a clean finish.
- Filling: Preheat the oven to 350°F (175°C). In a food processor, blend chopped dates, blanched almonds, heavy cream, honey, and vanilla extract until smooth. Spread the filling evenly over the tart crust.
- Bake: Place the tart in the oven and bake for 30 minutes until the filling is set and the crust is golden brown. Cool tart completely before slicing to serve.
Notes
Tammy’s Tips:
- To achieve a perfectly crisp tart shell, ensure the butter is cold and work quickly when forming the dough.
- For an extra aromatic touch, add a pinch of cinnamon to the filling.
Nutrition
Calories: 430kcalCarbohydrates: 50gProtein: 6gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 47mgSodium: 14mgPotassium: 311mgFiber: 4gSugar: 30gVitamin A: 615IUVitamin C: 0.1mgCalcium: 69mgIron: 2mg
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