Brandy tart

Recipe from: 9/9/1993 12:00:00 AM
Ingredients 17
Servings 0
Time 15 min

Ingredients

  • BATTER
  • 250
    g
    dates, stoned and finely chopped
  • 5
    ml
    bicarbonate of soda
  • 250
    ml
    boiling water
  • 110
    g
    butter
  • 140
    g
    white sugar
  • 2
    extra-large eggs
  • 180
    g
    cake flour
  • 10
    ml
    baking powder
  • pinch salt
  • 50
    g
    pecan nuts, chopped
  • SYRUP
  • 200
    g
    white sugar
  • 250
    ml
    boiling water
  • 15
    ml
    butter
  • 125
    ml
    brandy
  • 5
    ml
    vanilla essence
 

Method

12-20 min
 
Spray a 1,5 litre angel cake tin or a flat pie dish with non-stick spray and line the bottom with paper towelling. Mix the dates, bicarbonate of soda and boiling water and leave for at least 5 minutes. Cream the butter and sugar until pale and add the eggs, beating well. Sift the dry ingredients together and then sift the dry mixture over the butter mixture before folding it in. Add the nuts and date mixture and mix. Turn the batter into the prepared tin and place on an upturned saucer in the microwave oven. Microwave for about 12 minutes on 70 per cent power or until the tart has shrunk slightly from the sides of the tin and a cocktail stick comes out clean when inserted into the tart. Prick the tart all over the top with a cocktail stick. Add the sugar to the boiling water and microwave at 100 per cent power until the mixture comes to the boil. Stir frequently to ensure the sugar has dissolved before the syrup comes to the boil. Boil for 5 minutes, add the remaining syrup ingredients and pour over the hot tart. Serve while still lukewarm or cold with cream. Makes a large tart.
 

Read more on: fruit  |  microwave
 

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