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Butterscotch Tart
Serves: 8
Ingredients
For the pastry:
300g plain flour
pinch salt
150g caster sugar
1 egg, beaten
150g softened butter
a little water
For the butterscotch filling:
320g butter
320g demerera sugar
6oz milk
80g plain flour
Method
- For the pastry: Sift 300g plain flour with a pinch salt and 150g caster sugar.
- Add beaten egg and butter and mix to a dough. You may need to add a very small amount of water. Leave in a cool place for 1 hour. Alternatively, if you’re in a rush you can put it in the freezer for 10 minutes.
- After cooling, roll out pastry and place into 2 greased tins (loose based tins are best).
- Blind bake in oven at 180ºC (350ºF/Gas Mark 4) for 10-15 minutes.
- For butterscotch filling: Melt 320g butter in a pan over a low heat.
- Mix in 320g demerera sugar and stir until dissolved.
- Slowly add the milk and 80g flour, whisking as you do so until smooth.
- Heat mixture, whisking continuously until butterscotch coats the back of a spoon.
- Pour into pastry cases. Allow to cool then refrigerate until: 1) It’s time to share with your loved ones or 2) Your willpower disappears and you hide in the cupboard under the stairs to eat it all by yourself.
