JOAN and TED JOHNSON'S WEB PAGES
RECIPE OF THE MONTH
June
CAPE BRANDY TART
| Ingredients | Method | |||
| 250g dates | Chop up the dates and remove stones, if necessary. | |||
| 200ml boiling water | Add the boiling water and leave the mixture to cool for a while, stirring from time to time. | |||
| 30ml butter/margarine | Preheat the oven to 190degrees. | |||
| 100g sugar | Grease a pie dish with a volume of at least 750ml. | |||
| 1 large egg | Beat the sugar and margarine, add the egg and beat well together. | |||
| 180g self-raising flour | Stir in the flour and the date mixture alternately then stir in the nutmeg and chopped nuts. | |||
| 2ml ground nutmeg | Spoon into the dish and bake for 30minutes. | |||
| 50g chopped, mixed nuts | Leave to cool for 10minutes. | |||
| For the syrup | ||||
| 200g sugar | Meanwhile, make the syrup:- | |||
| 125ml water | Boil the sugar and water for 5 minutes then add the margarine and brandy. | |||
| 60ml brandy | Pour over the tart a little at a time. | |||
| 15ml butter/margarine | Chill and serve with whipped cream. |
Our friend Maggie gave us this delicious recipe when we stayed with her in Pretoria. We've made it several times and it has been very popular.