There are very few things that could make me want to turn on my oven when the mercury soars above 78 degrees...before you scoff at 78 degrees, for a Northwest person, that IS hot...like fiery-furnace hot...Heaven help me when the temp goes above 80 or even 90.
This recipe is worth heating up the kitchen...the tart crust is buttery and flaky with just the right amount of sweet and then there's the filling...caramel-ly. Need I say more?
But then there are the dates...sweet dates soaked in brandy...say whaaaa? Yep, you read that right - of course, if you're a puritan or on the wagon or you have an aversion to brandy, you can skip the soaking...but really, you don't want to do that - you really don't. After soaking the dates, you can squeeze out most of the brandy, the dates will have softened and plumped up a bit but they will definitely have a brandy taste. It won't be overwhelming, however, as there is probably only a scant 1/4 teaspoon of brandy per tart. I recently had a conversation with a friend who swears she has never had a drop of alcohol, in liquid form or cooked/baked into anything. I asked her if she uses vanilla extract, and of course she does, so then I asked her if she knew what vanilla extract was made with...she began to get a slightly horrified look on her face...bourbon, brandy and sometimes even vodka! I rested my case. I doubt my friend would eat these, because of their name, but if she knew they were originally called Canadian Butter Tarts she might reconsider! I altered the recipe enough that I figured I might as well change the name, too!
They don't look like much do they? Certainly nothing to write home about - except they are! The centers are chewy, the crust light, crisp and flaky, and together they make the perfect afternoon treat, or dessert or, dare I say, breakfast? Make these, if you must wait for a cool day then do, but they are worth heating up the kitchen...five dangs on the ol' meter fer shure! One more thing, if you were to dress them up with a scoop of vanilla ice cream or whipped cream, I certainly would not judge you. And while we're on the subject...adding pecans or walnuts to the filling or sprinkled on top would be great, too!
Brandied-Date Tarts - Adapted from Rock Recipes
Crust:
2 1/4 cups flour
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 cup shortening, very cold and cut in cubes
1/2 cup butter, very cold and cut in cubes
6 tablespoons ice water
Filling:
1/2 cup packed brown sugar
1/2 cup corn syrup (Karo)
1/4 cup butter, melted
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup dates, pitted and chopped
1/4 cup brandy
powdered sugar for serving, optional
For the Crust: In a food processor combine the flour, sugar and salt and pulse a few times. Add the shortening and butter and pulse until mixture is pea-sized. Sprinkle the water over the flour mixture and pulse just until the dough begins to come together. Turn out onto a piece of plastic and push dough together into a ball. Wrap and refrigerate for 30 minutes. Roll dough out onto a very lightly floured surface, about 1/4-inch thick. Cut into rounds with 4-inch circle cutter then put into muffin cups. Put in refrigerator to chill while you prepare the filling.
For the Filling: Preheat oven to 425 degrees. Put chopped dates in a bowl and pour brandy over the top, let sit for 10 to 15 minutes. Drain brandy and discard/drink. Mix remaining filling ingredients together. Divide dates between the muffin cups. Pour filling over top, about two tablespoons or so per muffin cup. Bake at 425 degrees for 15 minutes or until pastry is golden brown and filling is bubbly. Cool in muffin pan for ten minutes before carefully removing to wire rack to cool completely. You may need to loosen edges with a knife. Sprinkle with powdered sugar before serving. Makes 12 tarts.
