ALMOND AND DATE TART

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.