Recipe for Date Tart

Locally grown ingredients star in recipes from 1500 Ocean at the Hotel Del Coronado in San Diego.



Date Tart

Serves 6

For the dough
21⁄2 c.+ 11⁄2 T. Almond flour 
1 5⁄6 c.    All-purpose flour
1⁄4 t. Cinnamon
1⁄4 t. Salt
1 1⁄4 c.    Butter, softened
1⁄2 c. Sugar
2 Egg yolks
1 t. Vanilla
1⁄8 t. Lemon oil

Combine flours, cinnamon, and salt. Cream butter and sugar until fluffy. Slowly add egg yolks, vanilla, and lemon oil. Add dry ingredients and mix. Wrap and chill.

Date filling

1lb. Dates, coarsely chopped
1⁄2c. Brandy
1c. Water
1⁄2t. Orange zest
1t. Vanilla paste or vanilla extract

Put dates, brandy, and water in a pan and heat until dates have absorbed liquid. Add orange zest and vanilla paste and allow to cool.

Blue cheese mousseline

2t. Bayley Hazen blue cheese, crumbled
4t. Crème fraîche
8oz. Heavy cream
1⁄2c.+ 11⁄2 T. Powdered sugar, sifted
1⁄2t. Vanilla paste or vanilla extract

Mix blue cheese until smooth. Add crème fraîche and process until smooth. Whip cream, sugar, and vanilla to soft peak. Fold into cheese until fully incorporated.

Assembly
1 T.  Orange blossom honey
Small handful candied almonds

Roll out chilled dough to 1⁄8 inch thick. Grease 2 1⁄2-inch, stainless steel rings with spray oil such as Pam. Cut out six dough rounds with rings. Bake 5 min. at 350 degrees or until golden brown. Place date filling on top of baked crust, almost filling the ring. Bake another 10 minutes. Cool and remove ring.

Place a small dollop of mousseline on top of each tart. Circle the tart with orange blossom honey and candied almonds.

Photography by Jon Edwards

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