Baked almond & date tart

Recipe uploaded by

Gary Rhodes

2 ratings

Recipe by Gary Rhodes

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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.
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.
3. Remove the tart from the oven and leave it to cool a little, before dusting over icing sugar. Serve warm with cream.

582 kcalories, protein 10g, carbohydrate 43g, fat 42 g, saturated fat 18g, fibre 3g, salt 1.04 g

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• NOURA

  29 April 2008

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• Julie Bahrain

  04 October 2008

  Julie Bahrain rated and commented on this recipe

  

  Harmless dessert, not that inspiring but pleasant enough. Went well with cream, custard and creme fraiche.

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Ingredients

• 85g digestive biscuits
• 175g butter , room temperature, chopped
• 100g caster sugar
• 25g plain flour
• 1 tsp baking powder
• 100g ground almonds
• 3 eggs
• 100g dates , preferably Medjool, stoned and roughly chopped
• 25g blanched almonds , roughly chopped

TO SERVE

• icing sugar , for dusting
• clotted or pouring cream

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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 30 35 mins

Cook 30 mins

Ingredients

• 85g digestive biscuits
• 175g butter , room temperature, chopped
• 100g caster sugar
• 25g plain flour
• 1 tsp baking powder
• 100g ground almonds
• 3 eggs
• 100g dates , preferably Medjool, stoned and roughly chopped
• 25g blanched almonds , roughly chopped

TO SERVE

• icing sugar , for dusting
• clotted or pouring cream

582 kcalories, protein 10g, carbohydrate 43g, fat 42 g, saturated fat 18g, fibre 3g, salt 1.04 g

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