- 6 tablespoons butter, softened
- 6 tablespoons sugar
- 2 large eggs, lightly beaten
- 1/3 cup almond paste (My homemade version below)
- 6 large Medjool dates, pitted and puréed (or mashed with a fork)
- 1/2 teaspoon vanilla extract
- 1 dash cinnamon (I used two)
- 1 dash nutmeg
- 3/4 cup ground almonds
- 1/2 cup (scant) powdered sugar
- 1 egg white
- 1/2 teaspoon almond extract
- Pinch salt
- Prepare the crust according to the instructions in the link above and allow to cool slightly
- When ready to make the filling, preheat the oven to 375ºF.
- Using a mixer fitted with the paddle attachment, beat the butter and sugar until the mixture is light and fluffy. Add the eggs and beat just to combine. Next, add the almond paste, beat again, add the vanilla extract, spices and dates. Beat to combine again.
- Pour the mixture into the baked crust. You may have some extra filling like I did so make sure you don’t overfill the shell.
- Bake the tart for 25 minutes or until the center is firm and the edges of the crust a golden brown. The tart will rise but settle as it cools.
- Allow to cool slightly and serve plain or topped with whipped cream.
Monet says
What a wonderful way to cap off my evening. I only wish I had an ACTUAL piece of this sitting in front of me. Even though this would be perfect for Thanksgiving or Christmas, I am sure it would be a success all year long. It is no surprise that your husband and friends enjoyed this so much!
lemonsandanchovies says
Thanks, Monet. I really can’t believe how quickly this disappeared. I thought it would be a flop!
MaryMoh says
Beautiful tart. Looks delicious. Makes for a great dessert any time. I would love a slice with a cup of tea…mmm
lemonsandanchovies says
Thanks, Mary. 🙂
trissalicious says
Do you know what this reminds me of? Food for the Gods – those little date bars in the Philippines – they were heavenly as I am sure this one is too!
lemonsandanchovies says
Trissa, it’s funny you say this. My cousin was over when I considered making this and she said the very same thing. I’ve never made Food for the Gods before but she quickly pointed out to me the similarities.
Bebe Mama (Judy) says
Yet another gorgeous tart, Jean! I am not a fan of dates but I would love to try a slice of this tart. I bet it tastes great with the nuts and spices. 🙂 If I haven’t mentioned this before, I LOVE all of your beautiful china!
lemonsandanchovies says
Thanks, Judy! I hate to disappoint but this plate is a prop. We have a very casual lifestyle with equally casual china to match. If you want to know what’s taken the place of shopping for clothes and shoes (for the time being) it’s finding pieces like this for the blog. 🙂
Lisa { AuthenticSuburbanGourmet } says
I love dates! I always pick up the majool dates from Trader Joes. This tart looks fantastic and perfect for a dinner party. Great photos!!!
lemonsandanchovies says
Lisa, these are the Trader Joe’s ones! Sometimes I just can’t resist picking up one of those packages. They really came in handy last week. 🙂
Jan says
This looks superb! I will have to make this very soon. Plump medjool dates are such a treat too!
Patty Price says
Looks delicious! I love the despite my mishap link, very clever. Also like the black and white plate with the date and almonds, it all really looks very good. Good use of your date stash;-)
lemonsandanchovies says
Hi Patty! I was very happy that this worked out–I wasn’t too sure in the beginning. 🙂
naomi says
This looks fab! I love dates and your recipe sounds delicious.
Lawyer Loves Lunch says
Oooh, pretty! I’m going to call this health food and not dessert so I can justify eating two pieces 🙂
Adelina says
I love dates, but don’t really enjoy having them in desserts as a stand-alone. I think I would love your combination of almonds and dates.
Also want to thank you for the almond paste recipe!!!!
Jun Belen says
I love dates!!! As simple as dates with soft cheese and walnuts (or almonds) or as elegant as your almond-date tart! Trissa’s right, it reminds me of food for the gods! I have to try this out soon!!
Jun
Baking Serendipity says
This looks delicious…and reminds me of fall, which I’m so ready for!
lynn @ the actors diet says
this looks amazing! i love love love dates.
citronetvanille says
What a gorgeous tart!, love that crust, and the combination of almonds and dates reminds me of middle eastern flavors. Simply lovely!
tasteofbeirut says
this looks so luscious! I love dates, love almonds, have never had the two combined in a tart, this is lovely!
azelias kitchen says
Seriously good looking tart – don’t you just love it when it turns out like that? The perfect shade of brown, looking all sugary, crisp, gooey middle…lovely!
Liren says
Hi Jean! What a wonderful way to use your extra dough. The tart came out beautifully and I can just imagine how lovely it tasted! While perfect for dessert, I think I would eat this for breakfast!
Magic of Spice says
I had to save this…I love this type of tart and this one is gorgeous:)
Lori Lynn at Taste With The Eyes says
Sounds delicious.
I’m jealous of your beautiful plate. I’m a collector.
LL
Cristina - TeenieCakes says
A beautiful and perfect looking tart. It’s so evenly browned and the crust’s texture… Something like this, is good any time of the year if you can find those dates. 🙂 Nicely done and a keeper of a recipe.
Sarah says
This is really something. I love it. I was curious about the title but the ingredients really had me going. Thanks so much for inspiring me. I will definitely bookmark this and credit you if I ever make it and post it to my own blog. Cheers. 🙂
Noob Baker says
Hi, I stumbled across your recipes for my left over dates and almond and decided to try this and I love it!
For step 3, instead of “Using a mixer fitted with the paddle attachment, beat the butter and sugar until the mixture is light and fluffy” ,I replaced the entire step with Skippy Peanut Butter!
In addition, to fully utilise the remaining dough, I cover the tart with the dough to make it a pie!
To make it more attractive, I microwave and toast it to make it piping hot and golden brown.
It make a perfect dessert!
Thanks for the wonderful recipe!
Leslie says
Hello Jean, I have been looking all over your site for the crust you made for your Almond Date Tart. Apparently you decided to take it off your site along with your Nutella Tart. Is there a possibility of you posting your buttery tart recipe again? It would be most appreciated.
Thank you.
Jean says
Hi, Leslie. I’m not sure why it didn’t work but here is the link for the Nutella Tart which has the crust you were looking for. The recipe is still on the blog–the link just isn’t working. My apologies for the late reply. I’ll see about fixing the broken link.
https://lemonsandanchovies.com/2010/07/nutella-tart-courtesy-of-pierre-herme/