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CAPE BRANDY TART (AKA KATH'S BOOZY TART)

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Serves: 6

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What does this mean?

Think chopped dates, pecan nuts, brandy with some clotted cream on the side. The only person not to like this is my Mum (who hates brandy!) everyone else I know loves this.

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Ingredients

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For the tart

  • 250 grams chopped dried dates
  • 115 grams unsalted butter
  • 200 grams granulated sugar
  • 2 large eggs (beaten)
  • 1 teaspoon bicarbonate of soda
  • 150 ml boiling water
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 250 grams pecan nuts (chopped or walnuts)

For the syrup

  • 250 grams caster sugar
  • 190 ml water
  • 1 teaspoon vanilla extract
  • 1 pinch of salt
  • 125 ml brandy

Method

  1. Preheat oven to 180 C, 360 F, Gas 4 (I think...)
  2. Chop dates and divide into 2 equal amounts. Add bicarb of soda to one half, and pour over the boiling water. Mix well and leave to one side to cool.
  3. Cream together the butter & sugar, add the beaten eggs and mix well. Sieve the flour, baking powder and salt and fold into the butter/sugar/eggs mixture. Add in the second portion of dates and chopped nuts. Then stir in the date & bicarb mixture and stir all ingredients well.
  4. Pour batter into 1 big dish (I use a Pyrex casserole) or 2 x 22cm tart dishes. Bake for 40-50 mins, until a skewer comes out clean. Meanwhile, make the syrup...
  5. Heat the sugar, butter and water together until sugar is dissolved. Remove from heat and add vanilla extract, salt and brandy.
  6. When tart/s come out of the oven, pour over the syrup immediately (I spike the tarts to help the syrup sink in).

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