Bordeaux’s black cherry tipsy tart

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0 serving Cooking: 35 mins
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Fruit

By Food24 November 03 2009
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Ingredients (13)

BATTER
65.00 ml butter
250.00 ml sugar
2.00 eggs — extra-large
375.00 ml flour — cake
1.00 ml Baking powder
5.00 ml Bicarbonate of soda
250.00 ml water — hot
425.00 g cherries — tinned black, halved
BRANDY SAUCE
190.00 ml sugar
125.00 ml water
7.00 ml butter
2.00 ml vanilla — essence
90.00 ml brandy
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Method:

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.



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