Tipsy Tart (Brandewyntert)

The English name (Brandy Tart) for this decadent recipe is way more accurate than the Afrikaans name … Christmas will not be the same without this recipe – but it is great for any time of year.

Ingredients:
250 g (1/2 lb) dates
5 ml (t teaspoon) bicarbonate of soda
250 ml (1 cup) boiling water
125 ml (1/2 cup) butter
250 ml (1 cup) sugar
2 eggs
500 ml (2 cups) flour
5 ml (1 teaspoon) baking powder
2.5 ml (1/2 teaspoon) salt
250 ml (1 cup) chopped walnuts (or pecans)

Method:

  1. Chop dates into small pieces.
  2. Add bicarb. to hot water and add half of the dates, stir and let cool.
  3. Cream the butter and sugar and add eggs one by one. Mix well.
  4. Sift dry ingredients and fold into butter mixture.
  5. Add dry dates and nuts and then the date/bicarbonate of soda mixture. Mix well.
  6. Scoop the mixture into two pie dishes with diameter of 22 cm (9 inches) or into one square ovenproof dish.
  7. Bake for 30 to 40 minutes at 180 degrees C / 350 degrees F.
  8. Pour warm syrup carefully over tart when it comes out of the oven.
  9. Serve warm or cold with whipped or scald cream.

Syrup
312 ml (1 1/4 cup) sugar
12.5 ml (1 tablespoon) butter
187 ml (3/4 cup) water
5 ml (1 teaspoon) vanilla
Pinch of salt
125 ml (1/2 cup) brandy

Method:

  1. Boil first three ingredients together for 5 minutes
  2. Remove from heat and add vanilla, salt and brandy. Stir well.

Leave a comment

Filed under Cakes, Cookies, Pies

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s