Date and Walnut Tart with Crumble Topping!
Method
Date and Walnut Tart with Crumble Topping
This Date and Walnut Tart is a delightful dessert that combines the rich sweetness of dates with the earthy crunch of walnuts. Topped with a buttery crumble, it’s the perfect mix of textures—soft and chewy in the centre with a crisp topping. Whether you’re serving it on a special occasion or enjoying it with a cup of tea, this tart is sure to impress with its warm flavours and rustic charm.
Step 1: Prepare the Tart Base
- In a large bowl, combine the flour and sugar.
- Add the cold butter cubes and rub them into the flour mixture until it resembles breadcrumbs.
- Add the egg yolk and cold water. Mix until the dough comes together.
- Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.
- Preheat the oven to 350°F (175°C).
- Roll out the dough and press it into a 9-inch tart pan. Prick the base with a fork and bake for 10-12 minutes until lightly golden. Set aside to cool.
Step 2: Prepare the Filling
- In a saucepan, combine the chopped dates, brown sugar, butter, cinnamon, nutmeg, and water.
- Cook over medium heat, stirring occasionally, until the dates break down into a paste-like consistency (about 5-7 minutes).
- Stir in the vanilla extract and chopped walnuts. Set aside to cool slightly.
Step 3: Prepare the Crumble Topping
- In a bowl, mix together the flour, oats, and brown sugar.
- Add the cold butter cubes and rub them into the mixture until crumbly.
- Stir in the chopped walnuts.
Step 4: Assemble the Tart
- Spread the date and walnut filling evenly over the baked tart base.
- Sprinkle the crumble topping over the filling.
- Bake the tart in the oven at 350°F (175°C) for 20-25 minutes, or until the crumble is golden and crispy.
Step 5: Serve
Allow the tart to cool before slicing. Serve warm or at room temperature, optionally with a dollop of whipped cream or vanilla ice cream.
Ingredients
For the Tart Base:
- 1 ½ cups all-purpose flour
- ½ cup cold butter, cubed
- ¼ cup sugar
- 1 egg yolk
- 2-3 tablespoons cold water
For the Filling:
- 1 ½ cups pitted dates, chopped
- ¾ cup walnuts, chopped
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon butter
- ½ cup water
- 1 teaspoon vanilla extract
For the Crumble Topping:
- ½ cup all-purpose flour
- ¼ cup rolled oats
- ¼ cup brown sugar
- ¼ cup cold butter, cubed
- ¼ cup walnuts, chopped
Recipe by:
Ace Nut Tarders (PTY) Ltd