Butterscotch Tart – Jane’s Patisserie

A selfmade butterscotch tart with a simple selfmade sweetened shortcrust pastry, and straightforward butterscotch filling

Alright, alright… right here is the recipe you’re after. I’ve had countless folks ask me for this recipe, so right here you go! It’s a deliciously candy traditional that offers you a tasty throw again. 

Old-fashioned classics 

Relating to baking, I like to bake the entire ‘old style classics’ that you simply used to get when rising up, and those you possibly don’t see as a lot anymore. That is clearly, barely depending on the place you grew up (for instance, my cornflake tart recipe is in my fourth ebook, Simple Favourites, however a number of folks nonetheless haven’t heard of it, whereas a number of folks have been ecstatic to see it)

I grew up having bakes such because the faculty cake, jammy coconut traybake, and even on Fridays at my junior faculty we used to have cookies and chocolate milkshake (which was merely the BEST). So sure, I all the time have room to publish one other one in all these beauties. 

What’s a butterscotch tart

A butterscotch tart is a traditional British dessert that includes a shortcrust pastry base crammed with a silky, buttery butterscotch combination. Made with brown sugar and butter, the filling delivers a taste much like caramel. This nostalgic deal with is very properly referred to as a staple of conventional British faculty dinners. 

There’s dialogue about the place butterscotch tart really originates from… equivalent to some folks say the 1600s in Scotland, and others say a lot later into the nineteenth century within the Yorkshire space – however both method, a number of folks had it for pudding as a child. 

Butterscotch tart can be a recipe that I’ve been unable to keep away from being requested for lately, which is why you’re studying this now. I all the time like to ask for recipe requests, however this one was extraordinarily excessive up the record – and I hope you guys like it. It’s easy, however delicious. 

Making the pastry

I like making my very own shortcrust pastry… it’s truthfully method simpler than most individuals assume. For candy shortcrust, I simply use a mixture of plain flour, unsalted butter, icing sugar, an egg yolk, and a little bit of chilly water.

I normally make it by hand, which I discover tremendous straightforward, and it additionally means you’re much less more likely to overwork the dough. Simply throw the flour, chilly and cubed butter, and icing sugar right into a bowl and rub it collectively together with your fingers till it appears like breadcrumbs. In the event you’ve obtained a meals processor or are in a rush, you may positively use that as a substitute.

After that, add within the egg yolk and a splash of chilly water to convey all of it collectively. I take advantage of my fingers and a spatula to combine it within the bowl, and after a little bit little bit of kneading, you’ll find yourself with a beautiful dough. Give it a fast knead on a floured floor and also you’ll have a brilliant clean pastry.

For the reason that dough’s been labored a bit, it’s a good suggestion to let it chill earlier than utilizing. I normally wrap it in clingfilm and pop it within the fridge for about half-hour. Whereas it’s chilling, you may grease and flour a 23cm (9-inch) free bottomed tart tin so it’s all able to go. 

Blind baking a pastry case

Blind baking pastry for a dessert like this, or Bakewell tart for instance, is basically vital to forestall the dreaded ‘soggy backside’. It’s a course of that forces the pastry to bake into the form of the tin – and it is vitally straightforward to attain. 

Roll out the chilled pastry on a flippantly floured floor till it’s about as thick as one or two £1 cash (about 5mm). Fastidiously elevate it into your tart tin and press it into the bottom and sides so it matches properly. Then seize a chunk of parchment paper, pop it on high of the pastry, and fill it with baking beans or raw rice. 

Bake for quarter-hour, after which take out the parchment and beans, and pop it again within the oven for one more 5 minutes to dry it out a bit extra. Then, when it’s out of the oven and whereas it’s nonetheless sizzling, I trim the perimeters to tidy it up through the use of a pointy knife and operating it alongside the edges of the tart tin – simply watch out, because it’ll nonetheless be sizzling, however then you might want to go away the tart case to chill totally anyway earlier than including the filling.

Making the filling

Relating to the filling of a butterscotch tart, it would shock you barely with its simplicity, however that’s nearly the purpose of it. It’s a faster to make dessert, that’s pleasant however candy. 

• Butter – it’s vital to make use of a block butter, as you don’t need the extra substances of a margarine or unfold
• Sugar – I like to make use of gentle brown mushy sugar since you need it for the pure caramel flavour, in addition to the color of the top bake 
• Flour – I do like to make use of cornflour, as its pure thickening properties are sensible, however plain flour is an efficient ingredient to make use of and plenty of kitchens have this within the cabinet already. 
• Milk – I’ll say, it’s VERY vital to make use of FULL-FAT milk. In the event you use a decrease fats content material milk, the filling won’t set. 

You may also add in some vanilla extract if you need, however as a base I don’t embrace it as a result of it’s going to inevitably change the flavour of the ‘butterscotch’, and a sprinkle of sea salt is a superb addition as properly.

Making the filling 

Upon getting blind baked your tart case, you can also make the filling. It’s a comparatively easy course of, that then simply requires a number of setting time as soon as made (it’s value it, I promise!) 

I begin by mixing the flour with a number of the milk within the substances to a paste – this could assist stop any lumps within the combination afterward. Then, I add the remainder of the milk, and the butter to a pan and soften the butter.  As soon as melted, I add my gentle brown mushy sugar and whisk and blend till the sugar has dissolved and the combination has turned to a caramel color. Upon getting carried out this, you might want to slowly pour within the flour/milk combination, whisking properly, and persevering with to whisk over a medium warmth till the combination thickens. 

This will take a couple of minutes, however it’s value it. You don’t need the warmth too excessive, as it might catch the flour. You additionally need to make sure that to whisk/stir the entire backside of the pan, to cease something catching. The warmth is there to ‘cook dinner’ the flour out and to trigger the sauce to thicken, such as you would with a cheese sauce in a lasagne for instance.

In the event you discover the flour is wanting a smidge lumpy nonetheless, even after whisking/stiring in, you may sieve the combination after you’ve combined for some time (to verify many of the flour stays within the combination) 

Pour the combination into the baked and trimmed tart tin, after which go away the tart to set for a couple of hours till agency. In the event you discover the tart is a little bit mushy, it does imply it wasn’t thickened for lengthy sufficient within the pan over the warmth – however it’ll nonetheless be edible – only a tip for subsequent time. 

Suggestions & Tips 

• I take advantage of this tart tin in my recipe 
• This dessert will final for 3+ days within the fridge
• This dessert can freeze for 3+ months 
• You should utilize a store purchased pastry as a substitute – nonetheless comply with the identical baking methodology. In the event you use a store purchased pastry shell, they’re typically thinner and received’t match the entire filling. 
• You possibly can swap the sunshine brown mushy sugar for darkish brown mushy sugar if you need a deeper molasses flavour 

Pastry

• 175 g plain flour
• 100 g unsalted butter (chilly and cubed)
• 1 tbsp icing sugar
• 1 egg yolk
• splash of chilly water

Filling

• 65 g plain flour
• 150 ml milk (full-fat milk)
• 250 g unsalted butter
• 250 g gentle brown mushy sugar

Pastry

• Add the flour and icing sugar to a big bowl. Add the chilly and cubed unsalted butter and rub the combination collectively together with your fingertips till it resembles breadcrumbs.

• Add the egg yolk, and 1 tbsp of chilly water into the bowl and blend together with your hand or a spatula till the pastry dough comes collectively – it might take a little bit of kneading.

• Alternatively, add the substances to a meals processor and blitz shortly on the heart beat setting till the combination begins to bind, it should not take too lengthy in any respect

• Grease & flour a 9″/23cm free bottomed tart tin – Roll the pastry combine out onto a flippantly floured floor to the thickness of 1-2 coin(s).

• Press the pastry into the tin and trim & neaten the perimeters. Fill any gaps of the pastry with any extra pastry so it is all lined. Refrigerate for half-hour.

• Preheat the oven to 200ºc/180ºfan – Cowl the pastry with baking parchment and fill with baking beans/rice and bake the pastry ‘blind’ for quarter-hour.

• After quarter-hour, take away the parchment and the beans and bake for an additional 5 minutes or till the pastry is cooked by and turning golden! 

• As soon as baked, go away to chill as you make the filling.

Filling

• In a small bowl, add the plain flour and 50ml of the milk

• Combine these collectively to a paste and in order that there are not any lumps of flour left

• In a medium sized pan, add the butter, and the remainder of the milk, and warmth till the butter has melted.

• Add the sunshine brown mushy sugar, and stir to mix and till the sugar has dissolved (low-medium warmth)

• As soon as melted, slowly pour within the flour/milk combination, and preserve stirring while heating till the combination has thickened.

• Pour onto the tart case, after which set the tart within the fridge for 3-4+ hours

• As soon as set, rigorously take away from the tin, and luxuriate in.

• I take advantage of this tart tin in my recipe 
• This dessert will final for 3+ days within the fridge
• This dessert can freeze for 3+ months 
• You should utilize a store purchased pastry as a substitute – nonetheless comply with the identical baking methodology. In the event you use a store purchased pastry shell, they’re typically thinner and will not match the entire filling. 
• You possibly can swap the sunshine brown mushy sugar for darkish brown mushy sugar if you need a deeper molasses flavour 

Take pleasure in!

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© Jane’s Patisserie. All photos & content material are copyright protected. Don’t use my photos with out prior permission. If you wish to republish this recipe, please re-write the recipe in your individual phrases and credit score me, or hyperlink again to this put up for the recipe.