Baked almond & date tart

Baked almond & date tart

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(4 ratings)

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Cooking time

Prep: 30 mins - 35 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 6

A great recipe for using up leftover dates from Christmas to make a delicious fruity pud - by Gary Rhodes.

Nutrition and extra info

Nutrition info

Nutrition

kcalories
582
protein
10g
carbs
43g
fat
42g
saturates
18g
fibre
3g
sugar
20g
salt
1.04g

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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Method

  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.

Recipe from Good Food magazine, February 2006

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Comments

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marola's picture
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Great dessert. I would not have tried it if I hadn't been trying to use up lots of odds and ends. Will now buy more odds and ends to make it again!!

fruitymuffin's picture
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i love this cake its devine just used ordinary dates but still tasted delicious. everyone should try this

stefania's picture

straightforward preparation. excellent to take out as can be left in the dish. moist and tasty. lovely served with icecream!

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

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