Date and almond tart

Ingredients for 6 servings:

• 175 g flour
• 75 g butter
• 1 egg(s)
• 1 tbsp water, cold
• 90 g butter
• 90 g sugar
• 1 egg(s), beaten
• 90 g almond(s), ground
• 30 g flour
• 30 ml orange blossom water
• 12 pieces of date(s), pitted and halved
• 60 ml apricot jam or orange

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

wonderfully aromatic with orange blossom water

Pastry: Make a shortcrust pastry from flour, butter, egg, and water. Roll out the pastry on a lightly floured surface to about 3mm and line a tart tin with it. Prick with a fork and chill until ready to use. Filling: Cream the butter and sugar with a mixer until light and creamy, then add the beaten egg. Blend until smooth. Now add the almonds, flour, and about 15ml of orange blossom water and mix everything well. Spread the mixture evenly over the pastry. Arrange the dates, cut-side down, decoratively on top of the mixture. Bake at 180°C for about 25 minutes. Be careful that the top doesn’t get too dark! Let the tart cool on a wire rack. In the meantime, gently warm the jam and press it through a sieve. Then mix with the remaining orange blossom water and spread the mixture over the tart. Allow to dry slightly and serve at room temperature with vanilla ice cream or whipped cream.