For this recipe you will need a 25-cm (10”) tart tin with removable base.
Chilling time: 20 minutes
1. To make the dough mix oat and almond flours in a bowl.
2. Add knobs of cold butter, then use your fingertips to rub butter into the flour to form a sticky mix. Stir in coconut sugar, cinnamon and salt. Then pour in cold water and bring the dough together with a spoon.
3. With your hand, shape into a ball and cover in a wrap. Leave to chill in the fridge for 20-30 mins.
4. Meanwhile, make the filling by processing the dates in a food processor until finely chopped to be like a paste. Transfer to a bowl and fold in the rest of ingredients.
5. To make the pie, preheat oven to 170°C
6. On a sheet of lightly floured baking paper, roll out dough into two even discs.
7. Flip one disc into a 25 cm (10”) tart tin with removable bottom, then peel the baking paper off to leave the disc on the base. You’ll likely need to use your hands to press in some extra dough to fill any gaps. Pinch the edge into an upstanding rim.
8. Spread date mixture over the base of the tart, leaving a 2.5-cm (1-inch) border. Then cover tart with the other round using the same process as for the base.
9. Press edges together and trim any extra, then crimp with a fork or flute with your fingers if desired. Make a few decorative slits for steam to escape during baking.
10 . Brush top of the pie with melted butter and sprinkle some coconut sugar. Bake in preheated oven 170°C for 40-50 mins.
11. Cool to room temperature before serving.