Date and pecan tart

Serves: 4

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Total Time: 75

Prep Time: 35

Cook Time: 40

• 175g/6oz all-purpose plain flour (we used Doves Farm Gluten and Wheat-Free Plain White Flour, £1.89 for 1kg from major supermarkets)
• 1?2tsp xanthan gum (from health-food stores)
• 75g/3oz cold butter, grated
• 1  egg
• 250g/9oz pitted dates, roughly chopped
• juice and zest of 1 orange, plus zest of another half
• 2 tablespoon(s) maple syrup
• 1 pinch(es) cinnamon
• 36  pecan halves
• You will need: 4 x 10cm/4in round tins

Method

1. In a large bowl, sift flour and xanthan gum, then rub in butter with your fingertips till mixture resembles breadcrumbs. Whisk egg with 2tbsp cold water, then add to bowl. Mix with your hands till a soft dough forms - it will be sticky at first but firms up after a minute.
2. Meanwhile, in a pan, add dates, orange juice and zest, maple syrup, cinnamon and 2tbsp cold water. Cook over a low heat for 10-15 mins, till dates have cooked down to a thick paste. Preheat oven to gas mark 5/190?C (180?C in a fan oven).
3. Roll out pastry between sheets of clear film to the thickness of a £1 coin, then line tins with greaseproof paper and baking beans and cook for about 15 mins till pastry is pale golden. Remove beans and paper, fill with date purée and top with pecan halves. Return to oven for 5-10 mins.

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