Recipe

Tipsy Tart

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This recipe was entered in the contest for Your Best Non-Pie Thanksgiving Dessert
A&M's Testing Notes: I was eager to test this intriguing combination of a dark, moist, date cake soaked in a warm brandy syrup. I wasn't sure how finely to slice the dates so I cut them in half and the cake turned...
I was eager to test this intriguing combination of a dark, moist, date cake soaked in a warm brandy syrup. I wasn't sure how finely to slice the dates so I cut them in half and the cake turned out just great with melting pieces of sweet dates. I wasn't sure if the syrup was supposed to get thick but I followed the directions and cooked it five minutes, then poured it over the cake when it came out of the oven. I didn't use it all as the cake seemed to be pretty well saturated with less than the full amount of syrup. I sampled a piece of the warm, dense, moist, brandy-flavored tart, topped with a scoop of cool vanilla ice cream. It was delicious! Almost like a steamed pudding in texture. A very lovely and unique dessert. - JoanG

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Chef
Savour's Notes: This is not my recipe -- I wish it were. It comes from a dear friend, and it was what she always ate for Thanksgiving dinner. It's become part of mine as well. Although it's called a tart...
This is not my recipe -- I wish it were. It comes from a dear friend, and it was what she always ate for Thanksgiving dinner. It's become part of mine as well. Although it's called a tart, it's really more of a rustic cake or a pudding. It's intensely sweet, incredibly gooey and rich, and it always makes me think of my friend, which is the best kind of dessert to eat at a holiday. - Savour

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Serves 6-8

For the Tart:

1/2 pound pitted dates (pref. Medjool) Ask a question about this ingredient

1 teaspoon baking soda Ask a question about this ingredient

1 cup boiling water Ask a question about this ingredient

3/4 cups sugar Ask a question about this ingredient

2 tablespoons butter Ask a question about this ingredient

1 egg Ask a question about this ingredient

1 1/4 cup flour Ask a question about this ingredient

2 teaspoons baking powder Ask a question about this ingredient

1 /2 teaspoon salt Ask a question about this ingredient

For the syrup:

1 cup sugar Ask a question about this ingredient

3/4 cups water Ask a question about this ingredient

1/3 cup brandy or dark rum Ask a question about this ingredient

1 teaspoon vanilla Ask a question about this ingredient

1 tablespoon butter Ask a question about this ingredient

1 pinch salt Ask a question about this ingredient

Preheat oven to 350.
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Slice the dates. Sprinkle the baking soda over the dates, and pour the boiling water over the dates and soda. Set aside.
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Cream together the sugar and the butter, add the egg. Mix in the flour, baking powder and salt, then stir in the date mixture.
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Pour the mixture into a greased 9" pyrex pie plate, and bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
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While the tart is baking, make the syrup: boil together the sugar and water for 5 minutes. Add the brandy, vanilla, butter and salt.
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Immediately upon removing the tart from the oven, pour over the hot syrup. Serve warm with a pitcher of cold cream to pour over the top.
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2 Comments on Tipsy Tart

kemanche added about 1 year ago

Oh my gosh! When I saw the theme, I immediately thought of this recipe. A friend of mine from South Africa gave me the recipe over 30 years ago. It is absolutely delicious!