Baked almond & date tart

Baked almond & date tart

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 30 mins - 35 mins Cook: 30 mins

Easy

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:

  • kcal582
  • fat42g
  • saturates18g
  • carbs43g
  • sugars20g
  • fibre3g
  • protein10g
  • salt1.04g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 85g digestive biscuit
  • 175g butter, room temperature, chopped
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g caster sugar
  • 25g plain flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 100g ground almond
  • 3 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g date, preferably Medjool, stoned and roughly chopped
    Dates

    Date

    da-ate

    Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

  • 25g blanched almond, roughly chopped

To serve

  • icing sugar, for dusting
  • clotted or pouring cream

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (4)

marola's picture
5

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
5

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
4

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

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…