Medjool Date & Almond Tart

• FOR SHORTCUT PASTRY
• 185g (3/4 Cup + 1 TBSP) Plain Flour, Sifted
• 1/3 Cup Castor Sugar
• 115g (1/2 Cup) Of Unsalted Butter
• 1 Organic Egg Yolk
• 1/2 Tsp Vanilla Extract
• _____
• FOR THE FILLING:
• 180g (3/4 Cup) Unsalted Butter
• 180g (3/4 Cup) Caster Sugar
• 3 Organic Eggs
• 2 Cups Of Almond Meal
• 3 Tbsp Organic Plain Flour
• 12-15 Medjool Dates, Halved & Stoned
• 4 Tbsp Apricot Jam
• 3 Tbsp Orange Blossom Water, Divided

1. 1. Preheat the oven to 180C/350F/Gas mark 4
2. 2. Place flour, sugar and butter in the food processor and process for 10-15 seconds or until mixture resembles fine breadcrumbs.
3. Add egg yolk and vanilla extract and continue to process until the pastry clings together and forms a ball.
4. Remove pastry from the machine and knead it gently to form a smooth ball. Wrap in cling wrap and refrigerate for an hour.
5. 3. Lightly flour work surface and rolling pin and roll pastry to a thickness of 2-3mm (1/8").
6. Line 28cm (11ish") diameter tart tin with pastry, trim the edges and then blind bake for 15 minutes until pale golden. Remove paper and weights and return to the oven for a further 5 minutes. Remove and cool.
7. 4. Meanwhile, blend the butter, sugar, eggs, almond meal, flour and 2 tbsp of orange blossom water in the food processor until smooth.
8. Spoon the almond mixture into the tart case and arrange dates cute side down on top of the mixture. Bake for 30-40 minutes or until just golden and firm to touch.
9. 5. Put the apricot jam in a small saucepan and gently bring to boil. Once the jam is warm, press it through a sieve and then stir in the remaining orange blossom water. Brush the top of the tart with the jam and serve at room temperature.

sugar, butter, egg, vanilla, filling, butter, sugar, eggs, flour, dates, orange

Taken from tastykitchen.com/recipes/desserts/medjool-date-almond-tart/ (may not work)