I’m feeling a little Parisian this month. Must be the cold and the rain and the prospect of travelling again. So to celebrate I am making a delicious little tart I remember eating at a restaurant along the back roads in Provence. Feel free to change the dates for poached fruti such as pears or peaches and enjoy this tart served warm with steaming hot glasses of Fragrant Tea or thick syrupy Espresso.
- 2 sheets Pre-rolled Sweet Shortcrust Pastry
- 500gm Fresh Dates (Pitt removed)
- 50gm Softened Butter
- 50gm Almond Meal
- 50gm Caster Sugar
- 50ml Cream
- 2 Large Eggs
- Icing Sugar to dust
Pre-Heat the oven to 160c. Line a 25cm flan tin with the Shortcrust pastry
Place in the Freezer for 10 minutes
Place into the oven and bake for 10 minutes, watch closely to ensure it doesn’t rise up from the base
Remove from the oven and allow to cool slightly. In a mixed blend the Butter, Sugar, Almond Meal, Eggs and cream
Lay the dates into the bottom of the flan dish
Pour the almond mixture between the dates evenly through the flan.
Shake gently to evenly distribute mixture.
Return to oven and bake for 40 minutes
Remove and allow to cool.
Dust with icing sugar and serve