MEDJOOL DATE TART
I hadĀ a delicious tart like this in Sydney Australia at a restaurant called Rockpool and then again in Jerusalem at Chakrah. This is a combination of those recipesĀ plus a crust adapted from Dorie Greenspan. A complicated history! Serve plain or with whipped cream.
Makes 8 to 12 servings
- sweet pastry:
- 1 1/2 cups all purpose flour
- 1/3 cup icing sugar
- 1/4 tsp kosher salt
- 2/3 cup unsalted butter, cold cut into bits
- 1 egg yolk
- 12 Medjool dates, pitted and halved
- 2 eggs plus one yolk
- 2 tbsp sugar
- 1/2 lb Mascarpone cheese
- 1/2 cup whipping cream
- 1 tbsp pure vanilla paste
- For the crust combine flour, sugar and salt in a large bowl or food processor fitted with the metal knife. Cut in butter until it is in small pieces. Lightly stir egg yolk and add to dough, pulsing slowly if you are using the food processor until dough lumps together a bit. Turn dough out and gather together roughly. Save a small piece of dough in the refrigerator in case the pastry needs patching after baking.
- Press dough into a buttered 9" or 10" removable bottom tart pan. Freeze for 30 minutes or up to overnight. Line pastry with a buttered sheet of aluminum foil. Bake in a preheated 375F oven for 25 to 30 minutes. Remove foil, press down any areas that have puffed and patch any cracks with thin slices of reserved pastry. Return to oven for 6 to 8 minutes to brown lightly. Cool.
- Arrange dates, in a single layer, rounded side up, in the bottom of the pastry so that the crust is almost covered. Cream together eggs, sugar, cheese, cream and vanilla. Pour over dates.
- Place tart on baking sheet. Bake 25 to 30 minutes until set. Chill.