Continuing with my antics of baking along with the Great British Bake Off, this week we were inspired by the Technical Bake of Rum Nicky, one of the three forgotten bakes that were featured. But not being a fan of rum, and knowing that orange complements the other principal ingredients of date, apricot and ginger really well our Rum Nicky became a ‘No-Rum Nicky’!
Of course, being alcohol free, this date tart becomes a delicious after dinner treat that the whole family can enjoy. In fact it reminds me in many ways of a simple date slice my Mum used to make for us when we were young. It was simply scrummy, but the Date Tart recipe that I’m sharing with you today is certainly a little more elegant with its lattice crust and the addition of a few dried apricots and a sprinkling of chopped ginger.
Just imagine cutting a slice of this wonderful Date Tart, decorated with its lattice crust, and serving it slightly warm with a pouring cream! Yum!
How to build a lattice crust.
Regulars to Only Crumbs Remain may recall that it’s not that long since I shared another pie recipe finished with a lattice crust, our Spiced Blackberry & Pear Lattice Crust Pie. Several of the comments I received suggested that it’s a technique some people shy away from. Trust me when I say that a lattice crust really isn’t difficult and is certainly worth that little bit of effort.
My tips when preparing to make a lattice crust pie.
- Start by keeping it simple especially if you’ve never made a lattice crust before, just like the one I made here.
- As your confidence grows, why not try a design which is more intricate. Search Intagram and Pinterest for design inspiration, and before starting have the design clear in your mind.
- Ensure each individual strip of pastry is cut to the same width all the way down. A strip of pastry which is narrower at one end that the other will detract the eye when it’s not a deliberate part of the design.
- Likewise, ensure the strips of pastry are laid parallel to its neighbour unless you’re aiming for a star burst effect – in which case exaggerate the angle of the star burst.
- Consider building the lattice crust design on a sheet of greaseproof paper and then slide it onto the pie once complete (though I must admit that I prefer to build it directly on the pie!).
- Why not add a few pastry cut outs, such as flowers and hearts. It’s a great way of using pastry off cuts as well as making your pie or tart even more pretty.
As already mentioned, there are many lattice crust effects which can be achieved each producing a fantastic impact. Here’s a short video showing how to easily build a basic lattice crust.
So, here’s how to make a Date Tart with a Lattice Crust.
by apricots, orange and ginger! Not only is it incredibly delicious,
it’s also easy to make, and once you’ve watched our quick video you’ll
be building your lattice crust with confidence!
Hand on time: 25 – 30 mins Bake time: 35 mins Yield: 1 x 18cm Tart, serves 4 – 6 people
1 x 18cm Loose Bottomed Tart Case (see note a below)
For the Filling
- 250g Mejooled Dates
- 100g Dried Apricots
- 50g Glace Ginger, chopped
- 1 Orange, zest of
- 50g Soft Dark Brown Sugar
- 50ml Orange Juice
For the Pastry
- 200g Plain Flour
- 30g Icing Sugar
- 100g Butter, unsalted & chilled
- 1 Egg, medium, lightly beaten
- 1 – 2 tbsp Milk, chilled
- 1 Egg, lightly beaten, to glaze
- Sugar, to sprinkle
To Serve (optional)
- Pouring cream or ice cream
Notes: a) Use a smaller or larger pie case using what you have available, though of course the measurements of fruit may need adjusting as appropriate. b) The pastry can be kept wrapped and chilled for a day or two before use. c) If you prefer, the lattice weave can be build on a piece of greaseproof paper and then transferred to the tart case. d) If you’re short of time don’t bother ‘weaving’ the pastry. Simply lay the a few strips of pastry horizontally and some more vertically. e) Any pastry off-cuts could be used to add a little further decoration to your date tart, such as flowers. Or why not make a few jam tarts.
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