Best Cape Brandy Tart With Brandy Sauce Recipes

Brandy Tart image

Provided by sparklejem00

Categories Tarts

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 15

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
3 teaspoons baking powder
1/2 cup chopped walnuts or 1/2 cup pecans
1 pinch salt
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 1/4 cup rum

Steps:

To make the tart: Preheat oven to 350 degrees.
Place dates in a small bowl. Pour in boiling water and add baking soda. Let dates stand for 10 minutes or until soft.
In large bowl, combine butter and sugar and beat with electric mixer until creamy. Beat in egg.
Sift in flour, salt and baking powder. Add dates, water and nuts. Mix well.
Line a lightly sprayed or buttered 9-inch aluminum pie plate with parchment paper. Pour in batter and bake 45 minutes or until toothpick comes out dry.
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.
Before serving, remove from pie plate and allow to cool slightly.
Cut tart into wedges and top with warm brandy sauce.

Nutrition Facts : Calories 541.7, Fat 12.7, SaturatedFat 4.2, Cholesterol 48.8, Sodium 432, Carbohydrate 98.1, Fiber 3.9, Sugar 69.2, Protein 6.5

Cape Brandy Tart with Brandy Sauce image

Provided by Colin Cowie

Yield Makes 6 servings

Number Of Ingredients 17

For Tart
1 cup pitted, chopped dates
1 teaspoon baking soda
2 1/2 tablespoons unsalted butter or margarine, softened
1 cup superfine sugar
1 large egg
1 1/2 cups flour
Pinch of salt
3 teaspoons baking powder
1/2 cup pecans or walnuts, chopped
Brandy sauce
1 to 2 cups whipped cream, for topping
For Brandy Sauce
1/2 cup sugar
1/2 tablespoon unsalted butter
1/2 teaspoon vanilla extract
1/4 cup brandy (or rum)

Steps:

To make tart:
1. Preheat the oven to 350°F.
2. Place the dates in a small bowl, pour 1 cup boiling water over them, then add the baking soda. Let dates stand for 10 minutes, or until soft.
3. In the bowl of an electric mixer with the beaters attached, combine the butter and sugar, and beat until creamy. Beat in the egg. Sift in the flour, salt, and baking powder. Add the date mixture, including the water, and the pecans. Mix well.
4. Line a lightly oiled or buttered 9-inch aluminum pie plate with parchment paper. (Alternatively, use a 9-inch springform pan.) Pour the date and nut mixture into the prepared plate and bake for 45 minutes, or until a toothpick inserted at the center comes out dry. To serve (see Note), remove from the pie plate, discard the parchment paper, allow to cool slightly, cut into wedges, and top with Brandy Sauce and whipped cream.
To make brandy sauce:
Combine the sugar with 1/4 cup cold water in a saucepan over medium-high heat. Bring to a boil and continue to boil, stirring frequently, until the sugar is dissolved, about 5 minutes. Remove from the heat and stir in the butter and vanilla, followed by the brandy.
NOTE To store the tart, if made in advance: First, allow it to cool to room temperature. Then place it in a plastic freezer bag, expel the air, seal the bag, and place it in the freezer for up to one month. To reheat the tart, place it in a 250°F oven until warm, about 45 minutes.