Brandytart Recipes

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.

Steps:

• * To Make Tart:.
• Sprinkle bicarbonate of soda over the dates. Pour the boiling water over the dates. Leave to cool.
• Cream the butter and sugar in a mixing bowl. When the butter mixture is light and creamy, gradually beat in the egg.
• Sift the dry ingredients. Alternately fold the dry ingredients and the date mixture into the creamed mixture, using a metal spoon.
• Pour into a greased 25 cm pie dish or cake tin.
• Bake at 180 C (350 F) for 45 minutes until dark brown and done.
• Prepare the sauce and pour over the hot tart.
• * To Make Sauce:.
• Bring the sugar, water and butter to the boil. Remove from the heat and add the vanilla and brandy. Pour the warm sauce over the hot cake and leave to cool.
• Cut the tart into equal portions.
• Fill a large piping bag with 1 cup whipped fresh cream.
• Pipe a large curl of cream on each serving. Add a sprinkling of chopped pecan nuts.

Steps:

• Preheat oven to 375 degrees F.
• Mix the graham cracker crumbs with 2 tbsp sugar and butter in a bowl.
• Press the crumb mixtures evenly into a 9 inch tart pan, covering bottom and sides. Bake 10 minutes. Cool.
• Place the water in the top of a double boiler set over hot water. Sprinkle in gelatin or agar and let stand for 5 minutes to soften. Add half the sugar and egg yolks. Whisk continually over a low heat until the gelatin dissolves and the mixture thickens. Do not boil.
• Remove from the heat and stir in the brandy.
• Set the pan in ice water and stir until it cools and thickens. It should not set completely.
• With an electric mixer, beat the salt and egg whites until they hold stiff peaks. Beat in the remaining sugar. Fold large dollops into the yolk mixture.
• Whip the cream until soft peaks form, then gently fold into the filling. Spoon into the prebaked crust and chill until set, 3-4 hours. Decorate with chocolate curls immediately before serving.

Steps:

• Sift the flour and cornflour into a large heatproof bowl.
• Stir in the eggs and Vanilla Extract.
• Put to one side.
• On the hob, place a large pot onto medium heat.
• Pour in the milk, sugar and butter.
• Stir over the heat until the sugar and butter has completely dissolved and melted.
• Pour the milk mixture into the bowl slowly so you don't cook the eggs, stirring constantly.
• Pour the combined mixture back into the pot and return to the heat.
• Stir continuously until the mixture becomes thick (like the consistancy of meringue - it sort of all comes together suddenly).
• Remove from the heat and pour immediately into the pastry case.
• Smooth it out so that it is level.
• Dust with cinnamon.
• Leave to cool, and then store in the fridge until you can't stand it any longer and must have a slice!

Steps:

• Preheat oven to 450°. In a large bowl, combine flour and sugar. Cut in butter until crumbly. Add egg yolk. Gradually add milk, tossing with a fork until a ball forms., Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom. Bake 8-10 minutes or until lightly browned. Cool on a wire rack. Reduce heat to 350°., In a small saucepan, combine preserves and brandy; cook and stir over low heat until melted. Brush 2 tablespoons over crust. Arrange apricots over crust and brush with preserve mixture. , Bake 18-22 minutes longer or until crust is golden brown. Cool on a wire rack. Sprinkle with almonds. Serve with whipped cream if desired.

Steps:

• Cream sugar and butter well.
• Mix dates with boiling water.
• Sift dry ingredients together.
• Stir all 3 mixes as well as nuts together until just mixed.
• Bake in medium size baking pan (sprayed) for about 45 minutes at 350.
• Syrup:.
• Boil sugar and water together over low heat for 10 minutes.
• Remove from heat; add brandy, butter and vanilla and pour over hot tart.

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.