Date Fingers
Pastry base, topped with lemon curd and dates and and finished with an oats, crumble layer.
Ingredients
Pastry
- 8 oz or 225g plain flour (all-purpose flour)
- pinch of salt
- 5 oz or 150g butter
- 1 tbsp sugar
- 1 egg yolk
- cold water, to mix (amount will vary, a couple of tsps)
Filling
- lemon curd
- 8 oz or 225g dates, chopped
- 2 tbsp water
Topping
- 6 oz or 175g oats
- 1 oz or 30g plain flour (all-purpose flour)
- 4 oz or 110g butter
- 3 oz or 85g sugar
- 1 tsp baking powder
- pinch of salt
Instructions
- Preheat the oven to 350F/180C (conventional oven). Line a 20cm/8inch square tin with baking parchment.
To make the pastry and filling
- Sift the flour and salt into a bowl. Rub in the butter until it resembles breadcrumbs. Stir in the sugar. Then mix in the egg yolk and water (if needed) to bring the pastry together.
- Roll out the pastry to fit the tin. Then spread with lemon curd.
- Chop the dates and place in a small saucepan with the 2tbsp water. Bring to a boil, then take off the heat. Spread carefully on top of the lemon curd.
To make the topping
- Prepare the topping by creaming the butter and sugar and then adding the dry ingredient. Stir until combined and sprinkle over the dates until covered. Pat down gently.
- Bake at 350F/180C (conventional) until pale brown, about 25 minutes.
- Leave to cool in the tin, then remove and cut into squares.