Date and Almond tart

Date and Almond Tart

1 ½ Cups plain (all purpose flour)
6 Tbsp Butter
1 Egg
Pinch of salt
2 tablespoons sugar

For the Filling
7 Tbsp Butter
½ Cup Caster (Superfine Sugar)
1 Egg beaten
Scant 1 Cup Ground Almonds
2 Tbls Plain (All Purpose Flour)
2 Tbsp Orange Blossom water
14 Dates (Approx)
4 Tbsp Orange Marmalade

Preheat Oven 350*
Sift flour into a bowl, add butter and work with your fingers until mixture resembles fine breadcrumbs. Add the Egg and 1tbsp Cold water, then work to a smooth dough. Roll out the pastry on a lightly floured surface and use to line and 8inch tart pan. Prick the base with a fork then chill until needed.

To make the filling
Cream the butter and sugar until light in color, then beat the egg in. Stir in the ground almonds, flour, and orange blossom water, MIXING well.
Spread the mixture evenly over the base of the pastry case. Arrange the dates cut side down, on the almond mixture. Bake on hot baking sheet for 10-15 minutes, then reduce the heat to 300*. Bake for a further 15-20 minutes until light golden and set.
Transfer the tart to a rack to cool/ Gently heat your orange marmalade (or Jam), then press through a strainer, add a tablespoon of orange blossom water. Brush the tart with the jam and serve and room temperature.

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