Bordeaux's black cherry tipsy tart

Recipe from: 9/16/1999 12:00:00 AM
Ingredients 15
Servings 0
Time

Ingredients

  • BATTER
  • 65
    ml
    butter
  • 250
    ml
    sugar
  • 2
    extra-large eggs
  • 375
    ml
    cake flour
  • 1
    ml
    baking powder
  • 5
    ml
    bicarbonate of soda
  • 250
    ml
    hot water
  • 425
    g
    stoned black cherries, drained and halved
  • BRANDY SAUCE
  • 190
    ml
    sugar
  • 125
    ml
    water
  • 7
    ml
    butter
  • 2
    ml
    vanilla essence
  • 90
    ml
    brandy
 

Method

+/- 35 min
 
Preheat the oven to 180 ºC and spray a medium-sized ovenproof dish with non-stick spray. Beat the butter and sugar together until light and fluffy and beat in the eggs one by one, beating well after each addition. Sift the dry ingredients except the bicarbonate of soda over the egg mixture. Mix carefully. Blend the bicarbonate of soda with the water and add. Fold in the cherries. Bake for about 35 minutes or until done. Meanwhile make the sauce: Dissolve the sugar in the water and bring to the boil. Simmer slowly for about 5 minutes, remove from the stove plate and stir in the remaining ingredients. Return to the stove plate, bring to the boil and simmer for another 3 minutes. Pour the sauce over the hot tart as soon as it comes out of the oven. Cool and serve lukewarm with stiffly whipped cream. Makes 1 medium-sized tart.
 

Read more on: bake  |  fruit
 

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