Скачать или смотреть Date & Walnut Tart - Cake or Tart?

This is a combination of my favourite Tart (treacle tart) and my favourite cake (date and walnut) - the result - This absolute triumph.

Rye Flour Sweet Pastry
300g wholemeal rye flour
600g strong flour
600g unsalted butter, cold/diced
150g icing sugar
Pinch of maldon
150g of water, ice cold
3 egg yolks
In a big mixer, bring together the flour, icing sugar, salt, butter. Paddle to breadcrumb consistency, mix yolks with cold water. Add gradually and work to a consistent dough. Allow to rest for 1 hour before rolling out.

Candied Walnuts
500g walnut halves
1:1 stock syrup
Neutral oil for frying
Table salt
Caster sugar
Cook the walnuts in enough stock syrup to cover and gently simmer to 110c. Remove walnuts from syrup and drain, allow to cool. Heat oil to 140c and drop the walnuts in, stirring often – cook to golden brown, they will continue cooking. Drain well and season with salt/sugar whilst hot. Store on Tokyo roll.

Rye/Walnut Treacle Tart Mix
500g golden syrup
180g black treacle
200g candied walnuts, chopped
200g dried dates, pitted and chopped
150g rye bread, blitzed
100g toasted rye flakes
120g ground hazelnuts, blitzed
2 eggs
200ml double cream
Blitz rye bread with ground hazelnuts until broken down but not really fine. Heat the syrup and treacle, mix it with all the other ingredients and leave to rest for 10 minutes. Pour into a lined, blind baked tart case. Sprinkle with toasted rye flakes. Bake at 180 fan 1 for 20-25 minutes until just set.


Icing sugar to finish.

Mead Syllabub
200g double cream
100g creme fraiche
1 vanilla pod, scraped
30g icing sugar
50g mead
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Combine everything and whisk to light/soft peaks, serve cold with the warm date tart.