Date Tart
Date Tart
Ingredients
- 3/4 cup (180 ml) unbleached flour
- 1 pinch salt
- 3 tablespoons (45 ml) sugar
- 1/3 cup (75 ml) unsalted butter, very cold, cut into pieces
- 2 tablespoons (30 ml) ice cold milk, approximately
- 2/3 cup (150 ml) unsalted butter, softened
- 1 cup (250 ml) brown sugar
- 2 teaspoons (10 ml) vanilla extract
- 2 eggs
- 2 tablespoons (30 ml) flour
- 12 large pitted Medjool dates, kept whole
Instructions
- In the bowl of a food processor, combine the flour, salt and sugar. Pulse for a few seconds. Add the butter and pulse, a few seconds at a time, until the mixture has a grainy texture. Add the milk. Pulse a few seconds at a time, adding a little milk if necessary, until the dough begins to form a ball.
- Remove the dough from the processor. Form into a ball with your hands. Cover in plastic wrap. Refrigerate for 30 minutes.
- Roll out the dough and line a 23-cm (9-inch) square pie plate with a removable bottom or a 25-cm (10-inch) round pie plate of the same type. Refrigerate for 30 minutes.
- With a rack in the lowest position, preheat the oven to 180 °C (350 °F)
Date Tart