DATE BUTTER TART

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Date Butter Tart image

Provided by Christine Muhlke

Categories     dessert

Time 3h30m

Yield Serves 6 to 8

Number Of Ingredients 14

2 tablespoons heavy cream
1 extra-large egg yolk
1¼ cup plus 2 tablespoons all-purpose flour
3½ tablespoons sugar
1/8 teaspoon kosher salt
1 stick unsalted butter
35 to 40 deglet noor dates (see note)
½ vanilla bean
9 tablespoons unsalted butter
2 extra-large eggs
2/3 cup plus 1 tablespoon granulated sugar
1/3 cup all-purpose flour
¼ teaspoon kosher salt
Vanilla ice cream

Steps:

  • Make the pâte sucrée: Whisk the cream and egg yolk together in a small bowl. In a stand mixer fitted with a dough hook, combine the flour, sugar, salt and butter on medium speed until you have a coarse meal. (Or use a food processor and pulse until you have a coarse meal.) Gradually add the cream and yolk and mix until just combined. Do not overwork the dough. Transfer to a large work surface and bring it together with your hands to incorporate completely. Shape it into a 1-inch disc and put in the refrigerator for 5 to 10 minutes to firm up a little. Place it on a lightly floured work surface, sprinkle a little flour over the dough and roll it out into a ¼-inch-thick circle, flouring as necessary. Starting at one side, roll and wrap the dough around the rolling pin to pick it up. Unroll the dough over a 10-inch tart pan. Gently fit the dough loosely into the pan, lifting the edges and pressing the dough into the corners with your fingers. To remove the excess dough, roll the rolling pin lightly over the top of the tart pan for a nice, clean edge. Chill for 1 hour.
  • Preheat the oven to 350 degrees. Prick the bottom of the dough with a fork and line the tart shell with a few coffee filters opened out, or with a piece of parchment paper. Fill the lined tart shell with beans or pie weights and bake 15 minutes, until set. Take the tart out of the oven and gently lift out the paper and beans. Return to the oven and bake another 10 to 15 minutes, until the crust is an even golden brown. Set aside on a rack to cool completely.
  • Make a vertical slit in each date and carefully remove the pit. Use your fingers to press the dates back into their natural shape. Place the dates, slit side down, in concentric circles in the tart shell, leaving ½ inch between each date.
  • Slice the vanilla bean in half lengthwise and use a paring knife to scrape the seeds and pulp onto the butter. To make sure not to lose any of the seeds, run your vanilla-coated knife through the butter. Heat a medium sauté pan over medium heat for 1 minute. Add the vanilla-streaked butter and the vanilla pod to the pan and cook 6 to 8 minutes, until the butter browns and smells nutty. Discard the vanilla pod.
  • Whisk the eggs and 2/3 cup sugar together in a bowl. Whisk in the flour and salt and stir in the warm butter to incorporate.
  • Pour the batter over the dates in the tart shell. Sprinkle the top with the remaining tablespoon sugar. Bake 30 minutes, until the filling puffs up, browns and is set. Cool the tart at least 20 minutes, then cut into wedges and serve with scoops of vanilla ice cream.

Nutrition Facts : @context http, Calories 758, UnsaturatedFat 9 grams, Carbohydrate 129 grams, Fat 28 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 17 grams, Sodium 116 milligrams, Sugar 99 grams, TransFat 1 gram

Ch Mubeen
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These tarts are the perfect dessert for any occasion. They're not too sweet and they have a lovely buttery flavor. I highly recommend them!


Mashhood Ahmad
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I made these tarts for a party and they were a huge hit. Everyone loved them and asked for the recipe. I will definitely be making these again.


Thakur khanal
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These tarts are delicious! The filling is rich and creamy, and the crust is flaky and buttery. I will definitely be making these again.


Beverly Armah
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I love these tarts! They're so easy to make and they're always a hit with my family and friends.


Ddamba Bradley
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These tarts are the perfect dessert for any occasion. They're not too sweet and they have a lovely buttery flavor. I highly recommend them!


Connor ROSS
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I made these tarts for a party and they were a huge hit. Everyone loved them and asked for the recipe. I will definitely be making these again.


xasan Cali
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These tarts are delicious! The filling is rich and creamy, and the crust is flaky and buttery. I will definitely be making these again.


Alimatu Saadia
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I love these tarts! They're so easy to make and they're always a hit with my family and friends.


Fousiya Fousiya
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These tarts are the perfect dessert for any occasion. They're not too sweet and they have a lovely buttery flavor. I highly recommend them!


Jason Woerner
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I made these tarts for a party and they were a huge hit. Everyone loved them and asked for the recipe. I will definitely be making these again.


Winton Jones
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These tarts are delicious! The filling is rich and creamy, and the crust is flaky and buttery. I will definitely be making these again.


Mms Shop
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I love these tarts! They're so easy to make and they're always a hit with my family and friends.


Deutsche Zalmi
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These tarts are the perfect dessert for any occasion. They're not too sweet and they have a lovely buttery flavor. I highly recommend them!


Dilshodbek Dilshodbekshermuxamadov
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I made these tarts for a party and they were a huge hit. Everyone loved them and asked for the recipe. I will definitely be making these again.


Prokash Sarkar
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These tarts are delicious! The filling is rich and creamy, and the crust is flaky and buttery. I will definitely be making these again.


Afan Khan
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I love these tarts! They're so easy to make and they're always a hit with my family and friends.


Musharif Jam
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These tarts are the perfect dessert for any occasion. They're not too sweet and they have a lovely buttery flavor. I highly recommend them!


SHARMAN PASWAN
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I've made these tarts several times now and they always turn out great. They're so easy to make and they're always a crowd-pleaser.


Bilawal bilawal
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These were absolutely delicious! I made them for a party and they were a huge hit. Everyone loved them and asked for the recipe. I will definitely be making these again.