‘If you are looking for a change from mince pies, especially to serve at the end of a meal, this date and pistachio tart is perfect to end a festive meal. You can serve it warm just as it is or with ice cream or custard’
You will need:
1/2 packet filo pastry
2 tablespoons olive oil
juice of 6 oranges or mixed citrus [I used oranges, clementines, tangerines and a ruby grapefruit]
grated zest of 1 tangerine
150g ground almonds
a pinch of salt
a pinch of cinnamon
a pinch of mixed spice
Fresh grated nutmeg
100g pistachio nuts
1/2 tablespoon agave [for brushing the top of the tart after baking]
Place the dates in a large saucepan on moderate heat with the citrus juice. Add the tangerine zest, pinch of salt, cinnamon, mixed spice, nutmeg and vanilla. The dates will start to break down. Stir until they turn into a mushy pulp. Then remove from the heat. Stir and add the ground almonds.
Heat the oven to 200C.
Lightly brush a spring form cake tin [I used 20 cm square] with olive oil.
Line the bottom of the cake tin with a layer of filo and leave the pastry to overlap the edges of the tin.
Brush the filo lightly with olive oil and lay a second sheet on top. Repeat with a third sheet.
On top of the pastry layers either place some almond flakes OR scatter 2 tablespoons of ground almonds. This is to avoid a soggy bottom crust.
Then place all the date filling into the tart dish.
Use a spatula to flatten the top of the date mixture. If you have enough pistachio nuts, scatter a few on top before covering the tart [optional]
Cover the filling with the overlapping pieces of filo. Brush with olive oil and place some flaked almonds and sliced pistachios on top.
Lightly brush the top with olive oil and decorate the surface with halved pistachios and more flaked almonds.. Bake in preheated at 200C for 25 minutes.
Brush lightly with agave before while it is still warm.
For this recipe, I use agave, dates and nuts by Good Earth and citrus from Big Fresh in Mosta and spices by Schwartz via PJ Sutters