Date Butter Tart

Ingredients

For the pâte sucrée

• 2 tablespoons heavy cream
• 1 extra-large egg yolk
• 1¼ cup plus 2 tablespoons all-purpose flour
• 3½ tablespoons sugar
• ⅛ teaspoon kosher salt
• 1 stick unsalted butter

For the tart

• 35 to 40 deglet noor dates (see note)
• ½ vanilla bean
• 9 tablespoons unsalted butter
• 2 extra-large eggs
• ⅔ cup plus 1 tablespoon granulated sugar
• ⅓ cup all-purpose flour
• ¼ teaspoon kosher salt
• Vanilla ice cream

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    1135 calories; 37 grams fat; 22 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 205 grams carbohydrates; 14 grams dietary fiber; 161 grams sugars; 10 grams protein; 198 milligrams cholesterol; 182 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Serves 6 to 8

Preparation

For the pâte sucrée

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

• Deglet noor dates can be ordered at flyingdiscranch.com. Another variety may be used; just make sure they’re plump and juicy.

3 hours 30 minutes