Old School Butterscotch Tart Recipe

Ingredients

• Pastry Blender (optional)
• Large Mixing Bowl
• Rolling Pin
• 20 cm/8″ Loose Bottomed Tart Tin
• Fork
• Baking Beans or Coins/Dried Pulses
• Jug
• Whisk
• Large Saucepan
• Wooden Spoon
• 100 ml (1/3 Cup + 1 tbsp) Whole/Full Fat Milk
• 40 g (1/3 Cup) Plain/All Purpose Flour
• 175 g (3/4 Cup) Unsalted Butter, cubed
• 175 g (3/4 Cup + 1/8 Cup) Golden Caster Sugar
• Pinch of Salt
• 1 tsp Vanilla Extract
• 1 tsp Butterscotch Essence
• 160 g (1 + 1/3 Cups) Plain/All Purpose Flour
• 1/4 tsp Salt
• 85 g (1/3 Cup + 1 tbsp) Unsalted Butter, cold & cubed
• 3 – 4 tbsp Cold Water
• 1 Egg, beaten (for brushing)

Instructions

1. 1

   Either using a pastry blender or rubbing between...: Either using a pastry blender or rubbing between your forefingers and thumbs, mix the flour, salt and butter in a large bowl until fine crumbs form.

2. 2

   Gradually add the water and bring together to...: Gradually add the water and bring together to form a ball with your hands. It shouldn't be sticky.

3. 3

   Wrap in cling film (saran wrap in the...: Wrap in cling film (saran wrap in the US), flatten into a disc and chill for 30 mins.

4. 4

   Roll the pastry out to 2mm thick on...: Roll the pastry out to 2mm thick on a floured work surface then carefully lift over the tart tin. Gently press into the base and sides.

5. 5

   Roll your rolling pin over the top to...: Roll your rolling pin over the top to cut off excess pastry then prick the base all over with a fork. Place in the freezer and preheat your oven to 180°C/Fan 170°C/356°F.

6. 6

   Line the pastry with scrunched up baking paper...: Line the pastry with scrunched up baking paper and fill with baking beans. Bake for 15 mins.

7. 7

   Remove the baking paper and beans, brush all...: Remove the baking paper and beans, brush all over with beaten egg and bake for a further 10-12 mins until golden.

8. 8

   Whisk the milk and flour together in a...: Whisk the milk and flour together in a jug until smooth. Set to one side.

9. 9

   Melt the butter and caster sugar in a...: Melt the butter and caster sugar in a large saucepan set over a low/medium heat.

10. 10

    A little at a time, add the milk/flour...: A little at a time, add the milk/flour mixture, stirring well with a wooden spoon.

11. 11

    Bring to the boil, stirring constantly, and cook...: Bring to the boil, stirring constantly, and cook until it thickens. (You are looking for a wallpaper paste like consistency.)

12. 12

    Remove from the heat, stir through the salt,...: Remove from the heat, stir through the salt, vanilla and butterscotch essence then pour into your pastry case. Allow to set at room temperature (or in the fridge on a warm day).