This is adapted from _Sunday Suppers at Lucques_:

Pte Sucrée (makes twice as much as you'll need for the tart)
1/4 cup heavy cream
2 extra-large egg yolks
2 1/4 cups plus 2 tablespoons all-purpose flour
1/4 cup plus 3 tablespoons granulated sugar
pinch fine salt
1/2 pound unsalted butter

1. Cut the butter into quarter-inch cubes and refrigerate until firm.

2. Whisk the cream and egg yolks together in a small bowl.

3. In the bowl of a mixer, whisk together the flour, sugar, and salt.

4. Fit the dough hook to the mixer and add the butter to the bowl. Mix
together at low speed until the butter is coated, then increase the speed to
medium and mix until you have a coarse meal. Gradually add the yolk-cream
mixture and mix until just combined. Do not overwork the dough.

5. Transfer the dough to a large working surface and bring it together with
your hands to incorporate completely. Divide the dough in half, shape into
1-inch-thick disks, then wrap and freeze one of them for some other use.

6. If the dough is too soft, put it into the refrigerator for 5 to 10
minutes to firm up. If it is manageable, put it onto a lightly floured work
surface. Sprinkle flour over the top and roll it out to a 1/4-inch thick
circle, adding flour as necessary to keep from sticking. Starting at one
side, wrap the dough around the rolling pin to pick it up. Unroll the dough
over a 10-inch tart pan. Gently fit the dough loosely into the pan, lifting
the edges and pressing the dough into the corners with your fingers: You
need to allow yourself a fair amount of slackness when you put the dough
into the pan because the dough isn't very elastic; it'll break rather than
stretching.

7. To remove the excess dough, roll the rolling pin lightly across the top
of the tart pan. (The excess dough can be used to make decorations or simple
cookies.) Cover the dough with plastic wrap and chill for 1 hour.



Date Butter Tart
1 recipe pte sucrée, above
35 to 40 chewy not-too-sweet dates (Deglet Noor dates are recommended)
1/2 vanilla bean
9 tablespoons unsalted butter
2 extra-large eggs
2/3 cup granulated sugar
1/4 teaspoon cinnamon
1/3 cup all-purpose flour
pinch fine salt
3 tablespoons honey

1. Preheat the oven to 350°F.

2. Liberally prick the bottom of the pte sucrée with a fork. Cover the
dough in the bottom of the pan with a round of parchment, then weigh the
parchment down with beans or pie weights. Bake for 15 minutes, then
carefully remove the weights and the parchment. Return to the oven and bake
another 10 to 15 minutes, until the crust is an even golden brown. Set on a
rack to cool completely.

3. Make a vertical slit in each date and carefully remove the pit. (It might
be easier to do this with wet fingers or buttered fingers.) Use your fingers
to press the dates back into their natural shape. Arrange the dates slit
side down in concentric circles in the tart shell, leaving half an inch
between dates.

4. Slice the vanilla bean in half lengthwise and use a paring knive to
scrape the seeds and pulp into the butter. To make sure not to lose any of
the seeds, run your vanilla-coated knife through the butter. Heat a small
sauté pan over medium heat for 1 minute. Add the vanilla-butter mixture and
the vanilla pod to the pan and cook 6 to 8 minutes, until the butter browns
and smells nutty. Discard the vanilla pod.

5. Whisk the eggs in a bowl. In a separate bowl, whisk together the sugar,
cinnamon, flour, and salt. Combine the eggs and the dry ingredients, then
stir in the warm butter to incorporate.

6. Pour the batter over the dates in the tart shell. Drizzle the honey over
the top. Bake 30 minutes, until the filling puffs up, browns, and is set.

7. Cool the tart at least 20 minutes, then cut into wedges and serve with
scoops of vanilla ice cream.



Bob