Date, Apricot, Orange and Cardamom Flapjack Shortcake Tart
How to make Date, Apricot, Orange and Cardamom Flapjack Shortcake Tart Recipe - This high-energy caramel and date-flavoured shortcake tart is loosely based on the Scottish oat 􀃆apjack, with the addition of seeds for nuttiness. Serve warm with a scoop of vanilla ice cream or eat cold as a wedge with a nice cup of coffee or tea.
MAKES AN 18CM TART, SERVING 4–6 PEOPLE
FILLING:
150g dates, chopped
50g dried apricots, chopped
100ml orange juice
zest of 1 orange
SHORTCAKE:
115g butter
¼ tsp vanilla extract
100g rolled oats, the large flat type, not instant or finely milled
porridge oats
40g pumpkin seeds
40g sunflower seeds
100g standard plain flour or wholemeal flour
100g brown sugar
¼ tsp cinnamon
¼ tsp cardamom
30g egg (about ½ egg), whisked
Method:
Place all filling ingredients into a medium-sized saucepan and bring to the boil. Reduce the heat to medium and stir for 1 minute to break down the filling to form a paste-like consistency.
Set aside to cool slightly before using.
Grease and line the base of an 18cm round tart tin with non-stick baking paper.
To make the shortcake, melt butter in a microwave or saucepan. Add vanilla extract and set aside.
Combine oats, seeds, flour, brown sugar and spices in a mediumsized bowl and mix in melted butter and egg to combine.
Press half the shortcake mixture into the tart tin and then cover with the fruit filling. Top with the remaining shortcake mixture, pressing together to seal, and form an even top layer.
Bake in a preheated 180°C oven for 30–35 minutes and then allow to cool completely before cutting into pieces. It is best left overnight to allow it to firm up completely.
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| Date, Apricot, Orange and Cardamom Flapjack Shortcake Tart |
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