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Author Notes: This is not my recipe -- I wish it were. It comes from a dear friend, and it was what she always ate for Thanksgiving dinner. It's become part of mine as well. Although it's called a tart, it's really more of a rustic cake or a pudding. It's intensely sweet, incredibly gooey and rich, and it always makes me think of my friend, which is the best kind of dessert to eat at a holiday. - Savour - Savour
Food52 Review: I was eager to test this intriguing combination of a dark, moist, date cake soaked in a warm brandy syrup. I wasn't sure how finely to slice the dates so I cut them in half and the cake turned out just great with melting pieces of sweet dates. I wasn't sure if the syrup was supposed to get thick but I followed the directions and cooked it five minutes, then poured it over the cake when it came out of the oven. I didn't use it all as the cake seemed to be pretty well saturated with less than the full amount of syrup. I sampled a piece of the warm, dense, moist, brandy-flavored tart, topped with a scoop of cool vanilla ice cream. It was delicious! Almost like a steamed pudding in texture. A very lovely and unique dessert. - JoanG - The Editors
For the Tart
- 1/2 pound pitted dates (pref. Medjool)
- 1 teaspoon baking soda
- 1 cup boiling water
- 3/4 cup sugar
- 2 tablespoons butter
- 1 egg
- 1 1/4 cups flour
- 2 teaspoons baking powder
- 1 /2 teaspoons salt
For the syrup
- 1 cup sugar
- 3/4 cup water
- 1/3 cup brandy or dark rum
- 1 teaspoon vanilla
- 1 tablespoon butter
- 1 pinch salt
- Preheat oven to 350.
- Slice the dates. Sprinkle the baking soda over the dates, and pour the boiling water over the dates and soda. Set aside.
- Cream together the sugar and the butter, add the egg. Mix in the flour, baking powder and salt, then stir in the date mixture.
- Pour the mixture into a greased 9" pyrex pie plate, and bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
- While the tart is baking, make the syrup: boil together the sugar and water for 5 minutes. Add the brandy, vanilla, butter and salt.
- Immediately upon removing the tart from the oven, pour over the hot syrup. Serve warm with a pitcher of cold cream to pour over the top.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Non-Pie Thanksgiving Dessert