Brandy Tart

A Little Slice of Heaven! This recipe comes from the January 2006 O Magazine. Serve this tart with warm brandy sauce and it's perfect for any holiday celebration.

• Ready In: 1 hr 10 mins
• Serves: 6-8

Ingredients

• Brandy Tart

• 1  cup  pitted chopped dates
• 1  cup boiling water
• 1  teaspoon baking soda
• 2 1⁄2 tablespoons unsalted butter, softened
• 1  cup sugar
• 1  large egg
• 1 1⁄2 cups all-purpose flour
• 3  teaspoons baking powder
• 1⁄2 cup  chopped walnuts or 1⁄2 cup pecans
• 1  pinch salt

• Brandy sauce

• 1⁄2 cup sugar
• 1⁄4 cup cold water
• 1⁄2 teaspoon unsalted butter
• 1⁄2 teaspoon pure vanilla extract
• 1⁄4 cup brandy or 1⁄4 cup rum

Directions

1. To make the tart: Preheat oven to 350 degrees.
2. Place dates in a small bowl. Pour in boiling water and add baking soda. Let dates stand for 10 minutes or until soft.
3. In large bowl, combine butter and sugar and beat with electric mixer until creamy. Beat in egg.
4. Sift in flour, salt and baking powder. Add dates, water and nuts. Mix well.
5. 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.
6. 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).
7. Remove from heat and stir in butter and vanilla, followed by brandy.
8. Before serving, remove from pie plate and allow to cool slightly.
9. Cut tart into wedges and top with warm brandy sauce.