My friend shared a recipe with me for Date and Pistachio Honey Slices, from her favorite cookbook “Baking Bible-From The Oven To The Table”. It’s published in the UK, so although all the cooking units have been converted to U.S. volumes, treats like this one have a British touch to it. I Googled it and found the exact recipe here: http://fabulousfoodalchemy.blogspot.com/2010/01/date-pistachio-honey-slices.html
Since I’ve already tried what she made using that recipe, and I did not have all the ingredients for the filling, I had to improvise and cut the recipe in half to create my own little snack, that I call Sweet Tart Slices. The adapted recipe looks something like this:
3/4 cup grape jelly (or any flavor of jelly/jam/marmalade/preserve)
1 tbsp. water
3/4 cups cashew nuts, chopped
1/2 tbsp. honey
milk to glaze
1 cups flour
1 tbsp. powdered sugar
5 tbsp. butter
2 1/2 tbsp. cold water
Preheat oven to 400 degrees. Microwave grape jelly until it’s warm enough to stir in cashew nuts and 1 tbs. honey (I heated the jelly a little too long and it became runny, so I added a teaspoon of cornstarch to thicken it). Let cool.
Combine flour, sugar, and butter in a bowl of food processor, pulse until it resembles coarse crumbs. Add just enough cold water to bind into a soft, nonsticky dough.
Roll out the dough on a floured surface to two rectangles. Spread the jelly/nut mixture to within 1/2 inch of edges. Top with the second piece of dough. Press edges to seal together and then impress with a fork. Glaze with milk.
Transfer to baking sheet and bake for 20 to 25 minutes until light, golden brown. Brush with honey and cool for 5 minutes. Cut into 6 slices.
I have to confess, the original version is better, even though I’m not a dates fan, you could manage the amount of sweetness with the filling (the honey called for in the original recipe really isn’t that much, particularly when lemon juice is used). With the store-bought jelly, I really have no control over the sugar level. Pistachios are crunchier than cashew nuts, for the next tart, I will make sure to stock up on pistachios! The tart shell is as delicious as homemade can get, in my opinion. It’s going in my book as a base pie/tart/shell recipe, I’m so excited to have found it!