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
Test Kitchen Notes
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
I'm a Los Angeles based home cook with a full time job and 2 young kids, so my recipes tend to be accessible to busy people. I firmly believe that anyone can cook good, everyday meals from scratch with sufficient tools and encouragement, and I try to create meals that are delicious, wholesome and not too intimidating. Most of my favorite recipes tend to be twists on a classic dish that makes it new and exciting.