Sunday, 22 October 2017

Date Tart with a Lattice Crust

This Date Tart recipe finished with a lattice crust is complemented 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!

How to make a lattice crust pie filled with dates, apricots, ginger and orange.

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'!

Lattice Crust Pie recipe

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!

Date Tart with a Lattice Crust Date Tart with a Lattice Crust Date Tart with a Lattice Crust


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.





print recipe

Date Tart with a Lattice Crust
This Date Tart recipe finished with a lattice crust is complemented 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!
 
Details
Hand on time: Bake time:     Yield: 1 x 18cm Tart, serves 4 - 6 people

Specific Equipment
    1 x 18cm Loose Bottomed Tart Case (see note a below)

Ingredients
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

Method
1. Prepare the date filling. Roughly chop the dates & apricots. Place into a bowl with the glace ginger, orange zest and sugar. Mix to combine. Add the orange juice and mix again. Cover and set aside.2. Make the pastry. Place the flour, icing sugar and butter into a good sized bowl. Cube the butter. Rub the butter into the flour and icing sugar between your thumb and finger tips until the mixture resembles fine breadcrumbs. Make a well in the centre of the breadcrumbs and add the beaten egg. Using the back of a knife cut through the mixture to make a dough. Add the cold milk a little at a time using the knife to bring it cut through the dough. Use your hand to bring the mixture together. Tip the dough onto a lightly floured work surface and lightly knead the dough for 10 seconds. Shape the pastry into a ball and flatten into a disc. Wrap in cling film and place into the fridge for at least 30 minutes to chill.3. Pre-heat the oven to 190C / 170 fan / Gas 5. 4. Line the tart case. Remove the pastry from the fridge and divide in to two (one piece being a little larger than the other). Re-wrap the smaller half and place black into the fridge. Place the larger piece onto a lightly floured work surface. Roll the pastry out into a circle until it is about 4mm thick. Wrap the pastry around the rolling pin, lift it up (using the pin) and place into the flan tin. Gently tease the pastry into the case so that it sits into the edges well and picks up the shape of the fluted sides. If the pastry tears, patch it with surplus pastry. Avoid stretching the pastry5. Trim away the excess pastry. Use a pair of clean scissors to trim away the bulk of the excess pastry which over hangs the sides of the tart case. Leave some pastry hanging down the sides of the tin. It will be trimmed neatly later.6. Add the prepared date filling. Spoon the filling into the lined tart case, levelling off the surface.7. Prepare the lattice crust. Remove the wrapped pastry from the fridge. Unwrap and place onto a lightly floured surface. Roll into an oblong about 3 - 4mm thick. Use a sharp knife to cut long strips of pastry roughly 1cm wide - though the aim is to keep all of the strips the same width. 8. Top with the lattice crust. (see notes c & d below). Aim to position the pastry strips onto the tart so that they are evenly spaced. Lay a pastry strip vertically over the top of the pie, centrally. Lay the second strip horizontally, centrally, so that it forms a '+'. Lay the third and fourth pastry strip vertically, either side of the original vertical strip, so that they are parallel. Fold the central vertical strip back a little way from the top and lay the 5th strip horizontally to the top of the pie. Reposition the central vertical strip. Lift the bottom section of the central vertical strip and lay the 6th pastry strip horizontally, then reposition the central vertical strip. Continue gently folding back strips of pastry to 'weave' in new strips of pastry until the pattern is complete. Once you're happy with the positioning of the lattice, apply a little pressure to affix the strips of pastry to the pastry crust. Use a sharp knife to trim away the excess pastry. 9. Finish the pie. Use a pastry brush to gently paint a little beaten egg over the lattice crust. Avoid getting egg yolk on the metal pie case as it may 'glue' to pastry to the case making it harder to remove after baking. Sprinkle with a little sugar. 10. Bake. Place the tart case into the pre-heated oven. Bake for about minutes, until golden brown and the pastry is cooked through. You may need to rotate the pie half way through the bake. Remove from the oven and set aside on a cooling rack to cool.11. Remove from the tart case. After 4 or 5 minutes of cooling remove the tart case. Position the loose bottomed tart case onto a cup carefully. Allow the sides of the tart case to drop down revealing the pie (do this gently in case the pastry is stuck to the pastry case at all. Use a small sharp knife to loosen it if necessary). 12. Enjoy, served either warm or cold with 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.









Pin Date Tart with a Lattice Crust!

A lovely family dessert of Date Tart finished with a pretty lattice crust.  Complementing the dates are apricots, orange & ginger.  Learn how to create a lattice crust easily.




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11 comments:

  1. wow! another amazing looking lattice tart Angela. I am so impressed at how neat you are. I definitely need to get some practice in & make one for Christmas.

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    Replies
    1. Thankyou Helen :-D ... though you really ought to see my work bench when I've finished 'creating' - 'neat' wouldn't be the word you'd use ;-D
      Angela x

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  2. Get you, with your flashy video! Seriously its great. I wish I had the time and energy to start making videos. In dishes like this they are really useful. I liked the addition of rum in the tart but I must admit know Ive seen your pics I wish I'd served mine with cream rather than rum butter. and the orange in the tart would work well if you were not the kind of cook like me who (although I seldom drink spirits )will put a slug of booze in anything

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  3. This pie is full of wonderful flavours, and the lattice crust looks so pretty! Loved the video too:)

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  4. Your pastry looks perfect and I really love the video x

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  5. Your lattice work is beautiful and it's a great video too! I think it would be lovely like this or with rum too. I rarely have anything with rum in except at Christmas but I do like the flavour. x

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  6. The pie filling sounds divine!! Orange, ginger,dates and apricots..Everything about this filling is lovely! Thanks for the simple tips on the pie lattice..I haven't tried making one before..and the tips and video are really helpful :)

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  7. I'm not sure I'm ready to take on a lattice crust, but the filling sounds fantastic!

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  8. Hecky thump that looks good, I bet that tastes sooo rich....I love dates and I'm finally getting my head around pastry (GF) so this is going on the to-do-list xx

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  9. Beautiful! I love your video showing how easy peasy it is to create a lattice crust...I did spend a lot of time watching Bake Off last week wondering why on earth they were trying to build the lattice off the pie and then flipping it onto the pie - looked like a total recipe for disaster (and was for some people) Your way looks much more sensible! And great idea to make a rum-less nicky for those who prefer not to cook with rum :-D Eb x

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