Brandy Tart
Ingredients
250 g (? pound) dates
5 ml (1 teaspoon) Bicorbonate of Soda
250 ml (1 cup) boiling water
125 ml (? cup) butter or margarine
250 ml (1 cup) sugar
2 eggs
500 ml (2 cups) flour
5 ml (1 teaspoon) baking powder
2.5 ml (? teaspoon) salt
250 ml (1 cup) chopped pecan nuts
Syrup (see \"syrup\" recipe)
Syrup
312 ml (1? cup) sugar
12.5 ml (1 desert spoon) butter
187 ml (? cup) water
5 ml (1 teaspoon) vanilla essence
Pinch of salt
125 ml (? cup) Brandy
5 ml (1 teaspoon) Bicorbonate of Soda
250 ml (1 cup) boiling water
125 ml (? cup) butter or margarine
250 ml (1 cup) sugar
2 eggs
500 ml (2 cups) flour
5 ml (1 teaspoon) baking powder
2.5 ml (? teaspoon) salt
250 ml (1 cup) chopped pecan nuts
Syrup (see \"syrup\" recipe)
Syrup
312 ml (1? cup) sugar
12.5 ml (1 desert spoon) butter
187 ml (? cup) water
5 ml (1 teaspoon) vanilla essence
Pinch of salt
125 ml (? cup) Brandy
Methods/steps
Cut the dates into small pieces
Add the Bicarb and boiling water to half of the dates in a mixing bowl, stir and let it cool
Beat the butter and the sugar together well until it\'s creamy and then add the beaten eggs
Mix well
Sieve the dry ingredients together en fold into the butter mixture
Add the rest of the dry dates and nuts and after that, add the dates- and bicarb mixture
Mix well together
Dish the mixture in a large ovenproof bake dish, or into two (2) tart/pie dishes with a diameter of 22 cm (9\") each
Bake for 30 - 40 minutes in a medium oven at 180? C (350? F)
Pour the hot syrup over the tart when it comes out the oven
Serve hot or cold with whipped cream
Syrup
-----
Boil the first 3 ingredients together for 5 minutes while stirring
Remove from heat en add the vanilla, salt and Brandy
Stir well
Add the Bicarb and boiling water to half of the dates in a mixing bowl, stir and let it cool
Beat the butter and the sugar together well until it\'s creamy and then add the beaten eggs
Mix well
Sieve the dry ingredients together en fold into the butter mixture
Add the rest of the dry dates and nuts and after that, add the dates- and bicarb mixture
Mix well together
Dish the mixture in a large ovenproof bake dish, or into two (2) tart/pie dishes with a diameter of 22 cm (9\") each
Bake for 30 - 40 minutes in a medium oven at 180? C (350? F)
Pour the hot syrup over the tart when it comes out the oven
Serve hot or cold with whipped cream
Syrup
-----
Boil the first 3 ingredients together for 5 minutes while stirring
Remove from heat en add the vanilla, salt and Brandy
Stir well
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