Wednesday, 15 February 2012


Nutty tart with just a subtle taste of Bourbon coming through.  We served ours with double cream but creme fraiche, clotted cream or ice cream would taste just as good.

Recipe taken from the Popina Book of Baking

Date Sponge                                                              Pecan Bourbon Filling
60g dates, stoned                                                       1 tbsp Bourbon whiskey
30ml double cream                                                     40gm light brown soft sugar
1 tbsp water                                                                 55ml golden syrup
30g unsalted butter, melted                                       1 egg, beaten
30g light brown soft sugar                                          20g unsalted butter, melted
1 egg                                                                            60g shelled pecan nuts, rough chopped
a few drops of vanilla extract                                      
55g plain flour                                                              Sweet Shortcrust Pastry
1 tsp baking powder                                                   250g plain flour
                                                                                      125g unsalted butter, chilled and cubed
18 pecan halves to decorate                                      85g golden caster sugar
Serves 8                                                                      1 egg

Preheat the oven to 180°C (350°F) Gas 4.

Make the sweet shortcrust pastry and line the tart tin.  Trim the excess dough from around the edges and refrigerate while you make the filling.

To make date sponge, blitz the dates to a paste in a food processor or simply chop them very finely.  Mix with the cream and water and set aside.  Put the butter and sugar in a mixing bowl and mix well, then add the egg, vanilla, flour and baking powder.  Finally, add date mixture and fold in well.

Remove the pastry tin from the fridge and spoon in the date sponge mixture.  Bake in the preheated oven for 15 minutes, then remove from the oven. 

In the meantime, make the pecan Bourbon filling.  Put the Bourbon, sugar and syrup in a mixing bowl and mix well.  Add the egg, mix well, then stir in the melted butter and chopped pecan nuts. Spoon the pecan Bourbon filling on top of the tart and spread evenly.  Decorate with the pecan halves and return to the oven for another 10 minutes. Remove from the oven and leave to cool before serving. 


  1. Once again, you've taken the (Bourbon) biscuit. That looks amazing. Love the way you've structured your blog into columns, too. I'll have to figure out how to do that (wordpress)

  2. Will definitely try this out, the combo sounds delicious.

    1. Hi Solange and thanks. its a great combo as you say, but you could use straigt whiskey if you havent got any bourbon or leave it out altogether.


  3. Looks delicious! Might make something similar with walnuts languising in my larder...

    Thanks for your comment on my potatoes post, smoked haddock an excellent idea!!

  4. This looks wonderful and am especially impressed by your pastry. Mine never looks as perfect as this. I'm a recent convert to using whisky in cooking so can really appreciate your tart now - well I'd like to appreciate it anyway ;-)

  5. Wow that tart looks amazing, I bet it was delicious..!


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