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Knitting Patterns | Home | Kniting Club News|
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Tipsy
Tart
250g Stoned
Dates,chopped
250ml Boiling Water
5ml Bicarbonate of Soda
125g Butter or Margarine,softened
200g (250ml) Sugar
2 eggs, beaten
2ml Salt
2ml Baking Powder
190g (375ml) flour, sifted
60g (100ml) pecan nuts,chopped or any other nuts
Syrup:
400g (500ml) sugar
10ml butter or margarine
250ml water
200ml brandy
5ml vanilla essence
Method:
Soak chopped dates in boiling water with bicarbonate of soda
until soft, about 15 minutes. Cream
together butter and sugar until pale and fluffy. Beat in eggs.
Sift together dry ingredients.
Fold into creamed mixture alternately with date mixture. Add
nuts. Turn into two greased 220mm-
diameter pie plates. Bake at 190°C for 20 minutes.
Syrup: Boil sugar, butter and water to form a thickish syrup.
Remove from heat, add brandy and
vanilla essence. Remove tarts from oven, prick all over with a
toothprick, pour syrup over warm
tarts. Serve warm or cold with whipped cream.
Makes two 220mm tarts, each serving eight.
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Last Updated 9 April 2001