Almond Date Tart, a Winner

Not too long ago Stuart requested an almond tart like what he was wowed by in Bologna. The recipe I found wasn't what he had in mind, so he got to work in the kitchen and developed this, which he has been kind enough to share with us.

Serving Size: 8
Preparation Time: 1:30

The Dough:

1 1/2 cups all-purpose flour

2 tablespoons sugar

1 stick butter with salt, cold

4 tablespoons ice water

1/2 teaspoon vanilla

The Filling:

6 tablespoons butter softened

6 tablespoons sugar

2 large eggs, lightly beaten

1/3 cup almond paste

5 very large Majool dates pitted & skinned

1/2 teaspoon vanilla

Dash cinnamon

Dash nutmeg

Preheat oven to 400 degrees F (about 205 C).

Have an 8-inch tart pan ready.

To make the dough, combine the flour, sugar and butter in the bowl of the Cuisinart with the steel blade in place, process until it resembles a coarse meal. In a separate small bowl, combine the ice water and the vanilla and add it in a slow stream to the flour mixture with the motor running until it forms a ball. Flatten the dough ball with your hands into a thick disc, wrap the dough in plastic and refrigerate it for at least 30 minutes.

On a lightly floured board roll out the dough to 1/4-inch thick and fit it into a 9-inch tart pan. Trim the edge and prick the bottom of the dough with a fork. Line the crust with parchment paper and weigh it down with dry beans or pie weights. Bake the dough in the oven for 35 minutes, or until fully baked.

Lower the oven temp. to 375 degrees (190 C).

In an electric mixing bowl beat softened butter and sugar until the mixture is light and fluffy. Add the beaten eggs and beat to combine. Beat in the almond paste which will be firm and take a lot of attention to get entirely incorporated, add the vanilla, cinnamon and nutmeg and dates and beat well. Spoon the mixture into the baked tart shell. There will be some extra filling, do not over fill the shell. Bake the tart for 25 minutes, or until center is firm and the crust edges browned. When baked it will puff up some but then fall flat as it cools. Do not worry. This is expected. Allow to come to room temp. and serve slightly warm with whipped cream.

Enjoy. Dr. Stu.
Recipe courtesy of and © Stuart Borken.

A printer-friendly version of this recipe.

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