Chai Spiced Medjool Date and Almond Tart

 The only drawback to this is that you need some time to prepare it. Don’t skip on letting the crust rest. If  you want to use regular dates go ahead.

Pastry

1/2 cup unsalted butter At room temperature

1/3 cup sugar

1 egg

1 1/4 cups all purpose flour

1 tsp baking powder

Date Filling

1 1/2 cups medjool dates chopped (about 15)

1/2 cup water

1 tsp cardamom

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ground ginger

Almond Filling

1/4 cup unsalted butter at room temperature 

1/4 cup sugar

1 egg

1/4 tsp almond extract

1/2 cup ground almonds

1 1/2 tsp all purpose flour 

1.  For the pastry, place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until combined. Add the egg and continue beating until combined.

2.  In a small bowl, whisk together the flour and baking powder, then add to the butter mixture. Beat just until combined. The dough will be very soft. Wrap in plastic wrap. Form into a flat disc. Chill at least 2 hours. The dough can be prepared a day ahead. 

3.  For the date filling, combine all ingredients in a small saucepan and place over low-medium heat. Mash the dates while cooking, about 5 minutes  until liquid is absorbed and the mixture is thick and smooth. Transfer the date mixture to a small bowl to cool completely. The dates can be cooked 2 days in advance.

4.  Line a sheet pan with parchment paper and set aside. Roll dough about 1/8 inch thick. Line a 9 inch tart pan. Place on the parchment lined tray. Chill while preparing the almond filling.

5.  Place the oven rack in the middle position and preheat the oven to 350 F .

6.  For the almond filling, place the butter and sugar in the bowl of an electric mixture fitted with the paddle attachment and cream together on medium speed until light and fluffy. Add the egg and almond extract and beat to combine. 

7.  Combine the ground almonds and flour together and add to the butter mixture. Beat until smooth. 

8.  Spread the date mixture evenly over the chilled dough . Repeat with the almond filling spreading it over the date mixture to cover.

9.  Bake until the top is golden brown, about 30 to 35 minutes. Remove from oven and serve warm with ice cream