Tipsy tart

Recipe from: 3/18/1999 12:00:00 AM
Ingredients 16
Servings 15
Time

Ingredients

  • BASIC TART
  • 250
    g
    dates, chopped
  • 5
    ml
    bicarbonate of soda
  • 250
    ml
    boiling water
  • 125
    ml
    butter
  • 190
    ml
    white sugar
  • 2
    extra-large eggs
  • 375
    ml
    cake flour
  • pinch salt
  • 50
    g
    pecan nuts, chopped
  • SYRUP
  • 250
    ml
    white sugar
  • 250
    ml
    boiling water
  • 15
    ml
    butter
  • 125
    ml
    (0.5 c) brandy
  • 5
    ml
    vanilla essence
 

Method

 
Spray a 26 cm pie dish or 15 muffin tin hollows with non-stick spray or grease lightly with butter or margarine. Mix the dates, bicarbonate of soda and boiling water and stand for at least 5 minutes. Cream the butter and sugar until light and fluffy and beat in the eggs one by one. Sift the dry ingredients together and sift over the butter mixture. Fold in gently, add the nuts and date mixture, fold in and turn into the prepared pie dish or divide between 15 muffin tin hollows. To decorate, arrange the whole pecan nuts on top, and bake for about 1 hour (for a large tart) or 20 minutes (for the tartlets) or until done. Leave the tartlets to cool in the tin before carefully removing. Arrange on a wire rack and prick gently with a thin testing skewer. Meanwhile, over medium heat, dissolve the sugar in the boiling water, stirring continuously. Simmer slowly over low heat for 5 minutes. Add the brandy and vanilla essence and bring to the boil. Remove from the stove plate and pour the hot syrup over the hot tart or spoon over the tartlets (place the muffin tin over a baking tray and pour the syrup that runs over the edge of the muffin tin over the tartlets again). Serve the tipsy tart or tartlets lukewarm or cold with cream. Makes 1 large tart or 15 small tartlets.
 

Read more on: bake  |  fruit
 

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