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.
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.
- 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)
- lemon curd
- 8 oz or 225g dates, chopped
- 2 tbsp water
- 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
- 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.