Brandytart Recipes

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BRANDY TART



Brandy Tart image

A Little Slice of Heaven! This recipe comes from the January 2006 O Magazine. Serve this tart with warm brandy sauce and it's perfect for any holiday celebration.

Provided by sparklejem00

Categories     Tarts

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 cup pitted chopped dates
1 cup boiling water
1 teaspoon baking soda
2 1/2 tablespoons unsalted butter, softened
1 cup sugar
1 large egg
1 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 cup chopped walnuts or 1/2 cup pecans
1 pinch salt
1/2 cup sugar
1/4 cup cold water
1/2 teaspoon unsalted butter
1/2 teaspoon pure vanilla extract
1/4 cup brandy or 1/4 cup rum

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.

Nutrition Facts : Calories 541.7, Fat 12.7, SaturatedFat 4.2, Cholesterol 48.8, Sodium 432, Carbohydrate 98.1, Fiber 3.9, Sugar 69.2, Protein 6.5

BRANDY TART



Brandy Tart image

This is a South African classic. I served this at a South African night held in our small Canadian town and everybody wanted the recipe.

Provided by koeksister

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 15

250 g stoned dates, diced
1 cup boiling water
1 teaspoon bicarbonate of soda
100 g butter, at room temperature
1 cup sugar
1 large egg, at room temperature
1 1/4 cups flour
1 pinch salt
1/2 teaspoon baking powder
1 1/4 cups chopped pecans
3/4 cup sugar
3/4 cup water
1 tablespoon butter
1 teaspoon vanilla
1/2 cup brandy

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.

Nutrition Facts : Calories 399.9, Fat 16.5, SaturatedFat 5.7, Cholesterol 38, Sodium 194.8, Carbohydrate 56.4, Fiber 3.1, Sugar 42.9, Protein 3.5

PERFECT PEAR BRANDY SIDECAR



Perfect Pear Brandy Sidecar image

It's like biting into the ripest, most redolent pear you've ever eaten.

Provided by c-biskit

Categories     Drinks Recipes     Cocktail Recipes

Time 5m

Yield 1

Number Of Ingredients 4

1 (1.5 fluid ounce) jigger pear brandy
½ fluid ounce lemon juice
½ fluid ounce simple syrup
1 fluid ounce pear nectar

Steps:

  • Pour the brandy, lemon juice, simple syrup, and pear nectar into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve.

Nutrition Facts : Calories 191.1 calories, Carbohydrate 32.6 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0 g, Sodium 3.4 mg, Sugar 22 g

BRANDIED APRICOT TART



Brandied Apricot Tart image

Canned apricots make this golden, buttery tart a wonderful option any time of year. I brush them with preserves and brandy, then sprinkle on almonds for a bit of crunch. -Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 11

1-1/3 cups all-purpose flour
2 tablespoons sugar
1/2 cup cold butter
1 large egg yolk, room temperature
2 to 3 tablespoons 2% milk
FILLING:
3/4 cup apricot preserves
2 tablespoons apricot brandy
4 cans (15-1/4 ounces each) apricot halves, drained and halved
2 tablespoons slivered almonds, toasted
Whipped cream, optional

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.

Nutrition Facts : Calories 468 calories, Fat 13g fat (8g saturated fat), Cholesterol 54mg cholesterol, Sodium 115mg sodium, Carbohydrate 85g carbohydrate (59g sugars, Fiber 4g fiber), Protein 4g protein.

CAPE BRANDY TART WITH BRANDY SAUCE



Cape Brandy Tart with Brandy Sauce image

Provided by Colin Cowie

Categories     Mixer     Dairy     Fruit     Nut     Dessert     Bake     Christmas     Date     Spirit     Brandy     Winter     Christmas Eve     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 17

For Tart
1 cup pitted, chopped dates
1 teaspoon baking soda
2 1/2 tablespoons unsalted butter or margarine, softened
1 cup superfine sugar
1 large egg
1 1/2 cups flour
Pinch of salt
3 teaspoons baking powder
1/2 cup pecans or walnuts, chopped
Brandy sauce
1 to 2 cups whipped cream, for topping
For Brandy Sauce
1/2 cup sugar
1/2 tablespoon unsalted butter
1/2 teaspoon vanilla extract
1/4 cup brandy (or rum)

Steps:

  • To make tart:
  • 1. Preheat the oven to 350°F.
  • 2. Place the dates in a small bowl, pour 1 cup boiling water over them, then add the baking soda. Let dates stand for 10 minutes, or until soft.
  • 3. In the bowl of an electric mixer with the beaters attached, combine the butter and sugar, and beat until creamy. Beat in the egg. Sift in the flour, salt, and baking powder. Add the date mixture, including the water, and the pecans. Mix well.
  • 4. Line a lightly oiled or buttered 9-inch aluminum pie plate with parchment paper. (Alternatively, use a 9-inch springform pan.) Pour the date and nut mixture into the prepared plate and bake for 45 minutes, or until a toothpick inserted at the center comes out dry. To serve (see Note), remove from the pie plate, discard the parchment paper, allow to cool slightly, cut into wedges, and top with Brandy Sauce and whipped cream.
  • To make brandy sauce:
  • Combine the sugar with 1/4 cup cold water in a saucepan over medium-high heat. Bring to a boil and continue to boil, stirring frequently, until the sugar is dissolved, about 5 minutes. Remove from the heat and stir in the butter and vanilla, followed by the brandy.
  • NOTE To store the tart, if made in advance: First, allow it to cool to room temperature. Then place it in a plastic freezer bag, expel the air, seal the bag, and place it in the freezer for up to one month. To reheat the tart, place it in a 250°F oven until warm, about 45 minutes.

CHOCOLATE BRANDY TART



Chocolate Brandy Tart image

Make and share this Chocolate Brandy Tart recipe from Food.com.

Provided by ladyroseofrohan

Categories     Tarts

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
2 tablespoons sugar
1/2 cup cold water
1 tablespoon agar or 1 tablespoon kosher gelatin
1/2 cup sugar
3 egg whites
3 egg yolks
4 tablespoons brandy
4 tablespoons Creme de Cacao
1/4 teaspoon salt
1 1/4 cups whipping cream
1/2 cup chocolate curls

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.

Nutrition Facts : Calories 391.3, Fat 24.1, SaturatedFat 13.9, Cholesterol 140.8, Sodium 257.6, Carbohydrate 31.9, Fiber 0.4, Sugar 23.5, Protein 4.2

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