Tipsy tart

YOU
8 servings Cooking: 50 mins
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Fruit

By Food24 November 03 2009
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Ingredients (16)

BATTER
250.00 g dates — pitted, chopped
5.00 ml Bicarbonate of soda
250.00 ml water — boiled
375.00 ml flour — cake
2.00 ml Baking powder
salt — pinch
125.00 g butter — room temperature
250.00 ml white sugar
2.00 eggs — extra-large
100.00 g walnuts — chopped
100.00 g glacé cherries — halved
SAUCE
15.00 ml butter
190.00 ml brown sugar
250.00 ml water
3.00 ml vanilla — essence
125.00 ml brandy
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Method:

Preheat the oven to 180 ºC. Butter a 27 cm ovenproof dish with butter or spray with non-stick spray. Place the dates and bicarbonate of soda in a mixing bowl and pour over the boiling water. Set aside to cool. Sift the cake flour, baking powder and salt together. Cream the butter and sugar together until light and creamy and add the eggs one at a time, beating well after each addition. Sift the dry ingredients on top and add the nuts and cherries. Add the dates, stirring until well mixed. Turn the batter into the prepared dish and bake for 45-50 minutes or until a testing skewer comes out clean. Meanwhile heat the butter, sugar and water for the sauce in a saucepan until the sugar has dissolved. Bring to the boil and reduce the sauce until it turns syrupy. Remove from the heat and stir in the vanilla essence and brandy. Pour the sauce over the hot tart as soon as it comes out of the oven. Serve lukewarm or at room temperature with custard or whipped cream.
Serves 8-10.



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