Moroccan Orange and Date Tart

Name: Moroccan Orange and Date Tart
Prep time: 1 h
Cook time: 50 min
Total time: 1 h 50 min
Yield: 6 - Depending on size - quantities may vary
Ingredients: pastry; 450 g cake flour; 150 g castor sugar; 300 g butter; 1 large egg - beaten; filling; 4 large eggs; 150 g castor sugar; 180 ml fresh cream; 1 juice of 1 orange; grated zest of 1 orange and 1 lemon; topping; 5 teabags - ceylon is best; 150 g castor sugar; 3 stick cinnamon - about 5cm each; 6 oranges - firm - peeled and sliced in circles; 150 g chopped dates; 150 g flaked almonds - lightly toasted; 30 ml lemon juice

By Angela Nair
@Angel07

I went to Morocco and being a Cooking Instructor I went crazy trying out all the food and making sure I got recipes! Moroccans have a sweet tooth and besides all the pastries and Baklava I found this tart. It is sweet but devine! It may seem a long process but basically its a pie crust, a filling and a topping. I have headed each stage on the ingredient list. It is one of my popular desserts......

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

6 - Depending on size - quantities may vary

Prep:

1 Hr

Cook:

50 Min

Ingredients

·

pastry
450 g

cake flour
150 g

castor sugar
300 g

butter
1 large

egg - beaten
·

filling
4 large

eggs
150 g

castor sugar
180 ml

fresh cream
1

juice of 1 orange
·

grated zest of 1 orange and 1 lemon
·

topping
5

teabags - ceylon is best
150 g

castor sugar
3 stick

cinnamon - about 5cm each
6

oranges - firm - peeled and sliced in circles
150 g

chopped dates
150 g

flaked almonds - lightly toasted
30 ml

lemon juice
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How to Make Moroccan Orange and Date Tart

Step-by-Step

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.

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