Tipsy Tart (Brandewyntert)
Tipsy Tart (Brandewyntert). Enjoy the rich, comforting flavors that make this dish a timeless favorite.
Ingredientes
- 250 g pitted dates (chopped)
- 1 cucharadita bicarbonate of soda (baking soda)
- 250 ml agua hirviendo
- 100 g mantequilla (ablandada)
- 200 g azúcar moreno
- 2 huevos grandes
- 250 ml harina de tortas
- 1 cucharadita levadura en polvo
- 1 pellizcar sal
- 100 g chopped pecans or walnuts (opcional)
- 250 ml agua for the syrup
- 200 g azúcar moreno for the syrup
- 100 g mantequilla for the syrup
- 125 ml brandy for the syrup
- 1 cucharadita esencia de vainilla for the syrup
Instrucciones
- Precalentar el horno to 180 °C (350 °F). Grease a 20 × 20 cm baking dish or similar.
- Prepare dates – Place chopped dates in a bowl, sprinkle over the bicarb, and pour over the boiling water. Stir and set aside to soften (about 10 min).
- Make the batter – Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Sift flour, baking powder, and salt together, then fold into the butter mixture. Stir in the softened dates (with their liquid) and nuts if using.
- Hornear – Pour batter into the prepared dish and bake for 35–40 min until firm and a skewer comes out clean.
- Make the syrup – While the tart bakes, place water, sugar, and butter in a saucepan. Bring to the boil, stirring until sugar dissolves. Remove from heat, stir in brandy and vanilla.
- Soak the tart – As soon as the tart comes out of the oven, prick it all over with a skewer and pour the hot syrup evenly over the top. Let it soak in before serving.
