Brandy Tart

1 cup pitted, chopped dates
1 cup boiling water
1 teaspoon baking soda
2 1/2 tablespoons unsalted butter, softened
1 cup sugar
1 large egg
1 1/2 cups all-purpose flour
pinch salt
3 teaspoons baking powder
1/2 cup chopped walnuts or pecans

Brandy Sauce:
1/2 cup sugar
1/4 cup cold water
1/2 teaspoon unsalted butter
1/2 teaspoon pure vanilla extract
1/4 cup brandy or rum

To make tart:
Preheat oven to 350°.

Place dates in a small bowl. Pour in water, then add baking soda. Let stand for 10 minutes or until soft.

In a large bowl combine butter and sugar and beat with an electric mixer until creamy. Beat in egg. Sift in flour, salt and baking powder. Add dates, water and nuts. Mix well.

Line a lightly buttered 9 inch aluminum pie plate with parchment paper. Pour in batter and bake 45 minutes or until a toothpick inserted in center comes out dry.

Before serving remove from pie plate and allow to cool slightly. Can be frozen up to three months.

To make brandy sauce:
Combine sugar with water in a saucepan over medium high heat. Bring to a boil and stir frequently, until sugar is dissolved, about 5 minutes. Remove from heat and stir in butter and vanilla, followed by brandy.

Cut tart into wedges and top with brandy sauce.

Serves 6 to 8.

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