Sticky tipsy tart
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- Jon Hey
- 6
- Easy
- 20 minutes
- 40 minutes
- Nuy White Muscadel 2008
Ingredients
- 1/2 cup boiling water
- 125 g dates, pitted and chopped
- 1/2 t bicarbonate of soda
- 4 T butter
- 100 g brown sugar
- 1 large free-range egg, beaten
- 140 g flour, sifted
- 1/2 t baking powder
- 1/4 t salt
- 1/2 t ground cinnamon
- 1/4 t ginger
- 1/4 t nutmeg
- 50 g pecan nuts, chopped
- 1 orange, zested
- For the brandy sauce:
- 100 g brown sugar
- 2 t butter
- 1 stick cinnamon
- 1/4 cup water
- 1/4 cup brandy
- 1 t vanilla essence
- 1/4 t salt
Cooking Instructions
Preheat the oven to 180°C. Grease a 22 x 35 cm (or 23cm round) oven-proof baking dish. Place the boiling water and dates in a saucepan and bring to a boil. Remove from the heat, add the bicarbonate of soda and mix well. Allow to cool.
Cream the butter, sugar and egg until smooth. Add the flour, baking powder, salt, cinnamon, ginger and nutmeg and fold into the butter mixture. Add the soaked dates, nuts and orange zest and mix until well combined.
Bake for 30 to 40 minutes, or until the middle springs back when pushed down.
Pour the brandy sauce over the warm tart. Serve with custard or ice cream.
To make the brandy sauce, heat the sugar, butter, cinnamon and water in a saucepan until the sugar dissolves. Add the brandy, vanilla essence and salt.
This recipe completely neglects to tell you a) to put this into a dish to bake it and b) what size dish you need. It’s easy enough though and tastes good. Would make again
Hi Lauren, we’re glad you came right. We’ve updated the recipe with the correct dish sizes.