Few things are as delightful and delicious as a traditional tipsy tart. Served with coffee at a sensible hour or as a generous portion of dessert, there always seems to be a place for this local delicacy. Winding down our focus on heritage food for September, we add a splash of our charming Culinaria Muscat de Frontignan to the sauce and hope you enjoy this indulgence as much as we do!
Recipe for Brandy tarts
5 ml baking soda
250 g shredded dates
250 ml boiling water
125 ml butter
250 ml castor sugar
500 ml flour
5 ml baking powder
250 ml nuts
310 ml sugar
15 ml butter
190 ml water
125 ml brandy
Preheat oven to 180 °C.
Sift half of the baking soda onto the dates and pour boiling water over. Stir frequently and allow to cool.
Mix butter and castor sugar until light and fluffy.
Add eggs and mix well.
Sift flour and baking powder and add to the nuts and dates, and then to the butter mixture.
Spoon into ramekins and bake for 30 t0 40 minutes.
You can also opt for one big tart and bake it for 45 minutes to an hour.
Stir butter, sugar and water together and heat for 5 minutes until butter is melted and sugar has dissolved.
Remove from heat and add brandy and wine.
Pour over tarts while they are warm.
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