How long can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

Can I make this ahead?

Yes, you can prepare the tart crust and filling a day ahead and assemble before baking.

What can I use instead of orange blossom water?

You can substitute with rose water or omit if unavailable.

Can I use a different nut for the pistachio dust?

Yes, almonds or walnuts can be used instead of pistachios.

Is there a gluten-free option for the crust?

Substitute all-purpose flour with a gluten-free flour blend designed for baking.

Fruity Moroccan Date and Orange Blossom Tarts with Pistachio Dust

Name: Fruity Moroccan Date and Orange Blossom Tarts with Pistachio Dust
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Dessert
Ingredients: 1 ½ cups all-purpose flour; ½ cup unsalted butter, chilled and cubed; ¼ cup granulated sugar; Pinch of salt; 1 large egg yolk; 2 tablespoons cold water; 2 cups pitted dates, chopped; 1 cup orange juice; 2 tablespoons orange blossom water; Zest of 1 orange; ½ cup pistachios, shelled and unsalted; 1 tablespoon powdered sugar; Fresh mint leaves; Orange segments

A delightful fusion of dates, citrus, and nuts

This Moroccan-inspired tart features a sweet and zesty filling of dates and orange blossom water enveloped in a buttery crust, topped with a sprinkle of pistachio dust for a delightful finish.

2 h 30 min
8
Intermediate

Ingredients

For the Tart Crust

1 ½ cups all-purpose flour

½ cup unsalted butter, chilled and cubed

¼ cup granulated sugar

Pinch of salt

1 large egg yolk

2 tablespoons cold water

For the Date Filling

2 cups pitted dates, chopped

1 cup orange juice

2 tablespoons orange blossom water

Zest of 1 orange

For the Pistachio Dust

½ cup pistachios, shelled and unsalted

1 tablespoon powdered sugar

For the Garnish

Fresh mint leaves

Orange segments

Preparation

Preparing the Tart Crust

Combine dry ingredients

Combine flour, sugar, and salt in a mixing bowl.

Cut in butter

Cut in the chilled butter until the mixture resembles coarse crumbs.

Form the dough

Add egg yolk and cold water; mix until dough forms. Chill for 30 minutes.

Chilling the dough before baking helps to prevent the crust from shrinking.

Making the Date Filling

Combine and simmer

In a medium saucepan, combine dates and orange juice. Simmer over low heat until dates are soft and mixture thickens, about 15 minutes.

Add blossom water and zest

Stir in orange blossom water and orange zest.

Do not overcook the filling – it should be soft but not too runny.

Smooth the texture

Process the mixture if desired for extra smoothness.

Use a food processor to finely chop dates for a smoother consistency.

Cooking Process

Blind Baking the Crust

Preheat oven to 350°F. Roll out dough, fit into tart pan, and bake with pie weights for 15 minutes.

Filling the Tarts

Remove weights, add date filling, and bake for another 20 minutes.

Pistachio Dust

Grind pistachios and powdered sugar together until fine; sprinkle on top of cooled tart.

Plating & Serving