MOROCCAN ORANGE AND DATE TART

Moroccan Orange and Date Tart image

Provided by Angela Nair @Angel07

Categories Pies

Number Of Ingredients 19

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- pastry
450 gram(s) cake flour
150 gram(s) castor sugar
300 gram(s) butter
1 large egg - beaten
- filling
4 large eggs
150 gram(s) castor sugar
180 milliliter(s) fresh cream
1 - juice of 1 orange
- grated zest of 1 orange and 1 lemon
- topping
5 - teabags - ceylon is best
150 gram(s) castor sugar
3 stick(s) cinnamon - about 5cm each
6 - oranges - firm - peeled and sliced in circles
150 gram(s) chopped dates
150 gram(s) flaked almonds - lightly toasted
30 milliliter(s) lemon juice

Steps:

PASTRY: Place dry ingredients into a bowl,rub in butter with fingertips - mixture should be like coarse breadcrumbs. Add egg and mix to form stiff dough. (Can be made in food processor). Roll into ball and refridgerate for 20 minutes. Grease and line 2 x 22cm Pie dishes - Roll out pastry and line pie dishes - bake blind for about 15-20 minutes in a preheated oven at 180 degrees celsius and set aside to cool.
FILLING: Whisk eggs and sugar until creamy. Add remaining ingredients and pour into cooled pie shells and bake in preheated oven - 180 degrees celsius - until puffed and golden - 25 -30 minutes. Keep an eye on oven.
TOPPING: Heat 500ml water and teabags in a saucepan. Simmer gently for 5 minutes - remove teabags. Add sugar and cinnamon to tea and simmer for 5 minutes more. Add orange slices and Lemon juice and simmer gently 3 more minutes - remove the orange slices gently with a slotted spoon. Allow liquid to simmer until reduced and a nice syrup is formed.
TO SERVE: Arrange orange slices in overlapping circles on top of baked tart - Brush gently with the syrup. Sprinkle with chopped dates and toasted Almonds. Serve slices of the tart with plain yogurt or whipped cream, Garnish with grated orange zest.