Party Date Bars
Middle Eastern-style date dessert bars, with date paste perfectly paired with pecans, orange peel, and cinnamon.
Ingredients
Shortcrust pastry dough - Sweet Shortcrust #2 (see page 354)
1 portion
Date filling - pitted dates (halved)
2 cups
Date filling - granulated sugar
1/3 cup
Date filling - water
1.5 cups
Date filling - finely grated orange zest
1 tsp
Date filling - salt
1/4 tsp
Date filling - cinnamon stick
1
Topping - all-purpose flour
2/3 cup
Topping - firmly packed dark brown sugar
1/4 cup
Topping - granulated sugar
2 tbsp
Topping - ground cinnamon
1/2 tsp
Topping - salt
1/8 tsp
Topping - pecans (coarsely chopped)
1/2 cup
Topping - unsalted butter, melted
4 tbsp (1/2 stick)
Garnish - powdered sugar (sifted)
a pinch
Instructions
1
Make the Pastry
Make and bake the shortcrust pastry according to the instructions on page 354. Keep the oven on at 350°F.
2
Make the Date Filling
In a medium heavy saucepan, combine the dates, sugar, water, orange zest, salt, and cinnamon stick. Bring to a boil, then reduce the heat to low and simmer until the dates can be pierced with a fork, 15 to 20 minutes. Let the mixture cool for 10 minutes.
3
Process the Date Paste
Remove the cinnamon stick from the cooled date mixture and transfer to the bowl of a food processor. Process until smooth, about 30 seconds. Spread the date filling over the cooled pastry in an even layer, covering the pastry completely.
4
Make the Topping
In a medium bowl, whisk together the flour, both sugars, cinnamon, and salt. Stir in the pecans. Stir in the melted butter until the mixture comes together.
5
Assemble and Bake
Sprinkle the topping evenly over the date filling, covering it completely. Bake for 25 to 30 minutes, until the pecans are lightly golden. Cool completely on a wire rack set in the baking pan.
6
Cut and Garnish
Cut into 16 pieces with a sharp thin knife. Sift a light dusting of powdered sugar over the top just before serving.
