For the dough
400 g of wheat flour
1/4 teaspoon of salt
200 g of unsalted butter, chilled and cut into pieces
3 tablespoons of cold water
For the filling
12 medium green dates, pitted
1/2 teaspoon of ground cinnamon
1/4 teaspoon of grated nutmeg
1 tablespoon of vanilla extract
3 tablespoons of lemon juice
1 cup of all-purpose flour
1/2 cup of cake flour
100 g of unsalted butter, cut into small pieces
For the dough
400 g of wheat flour
1/4 teaspoon of salt
200 g of unsalted butter, chilled and cut into pieces
3 tablespoons of cold water
For the filling
12 medium green dates, pitted
1/2 teaspoon of ground cinnamon
1/4 teaspoon of grated nutmeg
1 tablespoon of vanilla extract
3 tablespoons of lemon juice
1 cup of all-purpose flour
1/2 cup of cake flour
100 g of unsalted butter, cut into small pieces
Prepare the dough
In a food processor, combine the flour and salt and pulse until mixed
Add the butter and process until a crumbly mixture forms
While processing, add the cold water in small amounts until a ball forms
Divide the dough in half and shape each half into two discs
Wrap each disc with plastic wrap and refrigerate for 2-3 hours
Prepare the filling
Pit the dates and cut them into thin strips (1 cm)
Combine the pitted dates, cinnamon, nutmeg, vanilla extract, lemon juice, and all-purpose flour in a bowl. Reserve
Assemble
Preheat the oven to 175°C
Remove the dough discs from the refrigerator and let them rest for 10 minutes before opening
Open one of the discs with a rolling pin until it reaches approximately 35 cm in diameter
Line the bottom and sides of a tart pan (tart pan with an arched bottom, about 26 cm in diameter) with the dough, leaving a 2-3 cm border
Dust with cake flour, arrange the dates to follow the curve of the tart pan and rise above the rim, and sprinkle with small pieces of butter
Open the second disc with a rolling pin and cover the cake with it
Adjust any excess dough from the two discs with scissors
Crimp the edges of the two doughs together to form a rope about 1 cm wide
Bore holes in the cake with the tip of a knife, allowing steam to escape, and bake for approximately 1 hour 30 minutes
The dough should be soft and golden.
