Friday - - Ramadan Recipe Special -

Serves 12. Prep and cook time, 1 hour, 40 min­utes; chill­ing time, 30 min­utes FOR THE PAS­TRY: 215g/ 1 ½ cups plain flour, plus ex­tra for dust­ing 120g/ ½ cup cold un­salted but­ter, cubed 2 tbsp caster sugar ¼ tsp salt 1 large egg, plus 1 egg beaten with 2 tbsp wa­ter 1-2 tbsp iced wa­ter, as needed FOR THE FILL­ING: 240g/1 cup un­salted but­ter, soft­ened 240g/1 cup caster sugar 225g/2 cups ground al­monds 3 large eggs 1 tsp vanilla extract 1 pinch salt 125g/1 cup plain flour 150g/1 cup pit­ted dates, soaked in hot wa­ter for 10 min­utes TO SERVE: 120g/1 cup pis­ta­chios, chopped For the pas­try, com­bine the flour, but­ter, sugar, and salt in a food pro­ces­sor. Pulse un­til the mix­ture re­sem­bles rough bread­crumbs (or rub in by hand.) Add the egg and pulse un­til a dough starts to form around the blade. Add a lit­tle iced wa­ter and pulse again to bring it to­gether; it should be soft but not sticky. Turn out the dough and shape it into a disc. Wrap in cling film and chill for 30 min­utes. Pre­heat the oven to 180°C (160° fan). Turn out the dough onto a lightly floured sur­face and roll out into a 0.5cm thick round. Use it to line the base and sides of a 20cm fluted tart tin. Cut away over­hang­ing pas­try and prick the base all over with a fork. For the frangi­pane fill­ing, com­bine the but­ter, sugar, al­monds, eggs, vanilla extract, and salt in a food pro­ces­sor. Blend on high un­til smooth. Add the flour and pulse un­til it comes to­gether like a very soft dough. Scrape into a bowl. Drain the dates and stir into the mix­ture, spread­ing evenly in the tin. Bake for an hour, un­til the pas­try is cooked through and the fill­ing is golden-brown and dry to the touch. Cool on a wire rack, then turn out the tart and top with chopped pis­ta­chios.

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