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.