Date frangipane tart with date syrup

Serves 6-8 Desserts and puddings

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Method

For the pastry, whizz the flour and ground almonds in a food processor with the caster sugar and a pinch of sea salt. Add the butter cubes and whizz together to form a crumb texture.

Mix the egg yolks with 2tbsp cold water, pour in and process until the mixture clumps together. Tip on to a large sheet of baking paper, flatten out a little and transfer to the fridge for 15 minutes.

Preheat the oven to 190C/ 170C F/Gas 5. Put a baking sheet on a middle shelf in the oven to heat up.

Roll out the pastry and use to line a fluted, loose-bottomed 24cm diameter x 3cm deep tin. Prick the pastry base with a fork and return to the fridge for 20 minutes.

Line the pastry with a circle of scrunched up baking paper, cut to fit up the sides of the tin, add baking or ceramic beans and bake blind for 20 minutes. Remove the beans and paper and bake for a further 5-10 minutes until golden. Leave to cool for around 5 minutes.

Reduce the oven temperature to 160C/140C F/Gas 3.

To make the filling, put the dates in a food processor with 45ml date syrup and 2tbsp water and whizz to a purée. Tip into the pastry case and spread evenly over the base.

Put the soft butter in a bowl with the remaining 45ml date syrup and beat together until fluffy. Gradually add the eggs, followed by the ground almonds. Spoon into the pastry case over the date purée, smooth the top and bake for around 25 minutes until set.

Allow to cool, then remove from the tin and slice. Using a spoon, drizzle over the extra date syrup in a zig-zag pattern and serve at room temperature.

COOK’S NOTE

Keep spare egg whites for up toaweekinasealedjarinthe fridge to use for an egg white omelette or meringue.