Brandy Tart Recipes

BRANDY TART

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.

BRANDY TART

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.

CHOCOLATE BRANDY TART

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.

TART TATIN WITH BRANDY CREAM

Steps:

• Preheat the oven to 220C/gas 7/fan 200C. Melt the butter in a 20cm tart tatin tin over a medium heat on top of the hob, then stir in the sugar and heat until starting to caramelise. Stir in the cinnamon. Pile in the apples and cook over a medium heat for about 10 minutes, stirring every now and then to coat them in the caramelised juices - the apple juices will ooze out at first but will soon thicken and make a sauce. Remove from the heat.
• Unroll the pastry and prick it all over with a fork. Quickly lay the pastry over the apples. Trim away any excess with scissors, allowing a rim of about 2cm, then tuck the pastry snugly round the apples down the inside of the tin.
• Bake the tin in the middle of the oven for 20-30 minutes until the pastry is risen, firm and golden. For the brandy cream, mix the crème fraîche with the icing sugar and brandy or calvados.When the tart is cooked, leave it to settle in the tin for 5 minutes or so before running the blade of a knife round the edge to dislodge any pastry that has stuck. Invert a plate over the top and turn out the tart, with any juices left in the tin. Serve with the brandy cream.

BRANDIED APRICOT TART

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.