Butterscotch Tart
This is a bit of a trip down memory lane as Butterscotch tart was a staple for school dinners here in the UK. It’s so simple to make and really delicious to eat.
It evolved in the 20th century in schools looking for a cheap, filling and high calorie dessert. It is made by combining butter, cream, light brown sugar and flour together in a shortcrust pastry base.
It’s very rich so you don’t need a large slice and I have piped some fresh cream on mine for a bit of decoration. It will definitely transport you back to the best part of school (in my opinion)!!!
Pastry Put the flour, sugar and butter into a food processor and pulse until you have fine breadcrumbs. Alternatively rub the butter into the flour and sugar by hand until you have fine breadcrumbs.
Add the egg and combine in the food processor or by hand until the pastry forms a ball.
Wrap in cling film or similar and transfer to fridge to keep cool for at least 1 hour.
Preheat the oven to 180°C (160°C fan).
Remove the pastry from the fridge and on a floured surface roll out the pastry. Line a round 22cm tart tin with the pastry.
Place in the fridge to cool for at least 30 minutes.
Place some baking parchment and baking beans on top of the pastry tart.
Blind bake the pastry for 20 minutes. Remove the baking beans and paper and bake for a further 5 minutes. Set aside to cool.
Filling: In a medium sized pan place the cream, butter and sugar. Whisk on a low heat until everything has melted
In a small bowl mix the flour and milk together then add to the pan. Whisk for approximately 10 minutes on a medium heat until thickened.
Pour into the case then place, level with a small spatula and sprinkle over the salt.
Place in the fridge for at least 4 hours to set.
Whip the cream and pipe around the edge of the tart.
Butterscotch Tart
Sarah’s servings: 10
Sarah’s skill: Easy
Baking time: 25 minutes
INGREDIENTS
Pastry
200g plain flour
45g icing sugar
100g unsalted cold butter
1 large free range egg
Filling
225g unsalted butter
125ml double cream
225g soft light brown sugar
50g plain flour
6 tbsp milk
Decoration
100ml double cream
METHOD
Pastry Put the flour, sugar and butter into a food processor and pulse until you have fine breadcrumbs. Alternatively rub the butter into the flour and sugar by hand until you have fine breadcrumbs.
Add the egg and combine in the food processor or by hand until the pastry forms a ball.
Wrap in cling film or similar and transfer to fridge to keep cool for at least 1 hour.
Preheat the oven to 180°C (160°C fan).
Remove the pastry from the fridge and on a floured surface roll out the pastry. Line a round 22cm tart tin with the pastry.
Place in the fridge to cool for at least 30 minutes.
Place some baking parchment and baking beans on top of the pastry tart.
Blind bake the pastry for 20 minutes.
Remove the baking beans and paper and bake for a further 5 minutes.
Set aside to cool.
Filling: In a medium sized pan place the cream, butter and sugar. Whisk on a low heat until everything has melted
In a small bowl mix the flour and milk together then add to the pan. Whisk on a medium heat for approximately 10 minutes until thickened.
Pour into the case and level with a small spatula, then place in the fridge for at least 4 hours to set.
Whip the cream and pipe around the edge of the tart.
SARAHS EXTRA SLICE
You can serve it plain without the cream if you prefer.
Not suitable for freezing. Will keep in the fridge for up to 3 days.
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