Commonly called “Tipsy Tart” because we believe some chefs added a wee bit too much Brandy!
- 250g packet stoned dates, diced
- 1 cup (250ml) boiling water
- 1 teaspoon (5ml) bicarbonate of soda
- 100g butter, at room temperature
- 1 cup (250ml) castor sugar
- 1 extra large egg, at room temperature
- 1 ¼ cups (312ml) flour
- pinch salt
- ½ teaspoon (2.5ml) baking powder
- ½ cup (125ml) chopped pecan nuts
- ¾ cup (187ml) sugar
- ¾ cup (187ml) water
- 1 tablespoon (15ml) butter
- 1 teaspoon (5ml) vanilla essence
- ½ cup (125ml) brandy, sherry or orange juice
- Sprinkle bicarbonate of soda over dates.
- Pour the boiling water over the dates. Leave to cool
- Cream the butter and sugar in a mixing bowl. (In winter first rinse the mixing bowl with hot water and dry).
- When the butter mixture is light and creamy, gradually beat in the egg.
- Sift the dry ingredients 2 or 3 times. Alternatively fold the dry ingredients and the date mixture into the creamed mixture, using a metal spool.
- Pour into a greased 25cm pie dish or cake tin.
- Bake at 180C (350F) for 45 minutes until dark brown and done.
Prepare the sauce and pour over the hot tart
- Bring the sugar, water and butter to the boil.
- Remove from the heat and add the vanilla and brandy.
- Pour the warm sauce over the hot cake. Leave to cool.
- Cut the tart into equal portions.
Serve tart with cream or with custard