These Date Fingers are yet another addition to the ever-growing range of date-based traybakes that are on my blog. And at first, I was a little concerned about the inclusion of lemon curd. I really wasn’t sure how that was going to work. But, the combination of pastry, lemon curd, dates and the oaty topping is a winner. Sharp from the citrus and sweet from the dates. And like many other traybakes, these Date Fingers also freeze well.

And if you’re interested in more date traybakes, then you could try a couple of my favorites No-Bake Date Rolls or Date Slices or even some Date and Wheaten Scones.

I don’t have a lot of baking advice for this recipe. Use cold butter and cold water for the pastry. But make sure that the butter for the oat layer is soft, as you need to cream it with the sugar.

You’re probably going to need about 8-10 tbsp of lemon curd to cover the pastry layer. A little more or a little less won’t matter too much. Although there is a risk of it bubbling out the sides of the traybake if you make the layer too thick!

The dates just need to cook down for a little while with the water to make them easier to spread over the base. Don’t let the mixture boil too much or it does have a tendency to get harder once it’s cooked.