Butterscotch tart

Here is another recipe that I wrote down by hand probably twenty years ago and never made.  I am working my way through my handwritten cookery books and trying all these recipes I meant to make one day.  The filling of this tart is like a butterscotch version of the filling in lemon meringue pie and the pastry brings a distinct touch of cinnamon to the proceedings.  It is not difficult and everyone enjoyed it, one thought it could be more butterscotchy and another thought it could be sweeter but no one complained.

BUTTERSCOTCH TART

 

 

Pastry

• 60z plain flour
• 4oz butter at room temperature
• 1 tsp cinnamon
• 1 tbsp. caster sugar
• 1 egg yolk

Filling

• 40z soft dark brown sugar
• 2 heaped tbsp. cornflour
• 1/2 tsp salt
• 3/4 pint of milk
• 1 egg, beaten
• 2oz butter
• 1 tsp vanilla essence

 

1/4 pint of whipping cream and a Caramac to decorate

 

Oven temperature 200C/400F/Gas 6

Place all the pastry ingredients in a blender and pulse to a smooth but not sticky dough

Bring together and wrap in cling film then chill for 30 minutes

Roll out on a lightly floured surface and use to line an 8" fluted flan tin

Bake blind for 10-15 minutes

Remove the paper and bake for a further 5-10 minutes or until pale golden brown

Leave to cool

This pastry is quite brittle so if you want to remove it from the tin wait till it is full of filling and well chilled.  The set filling will hold it together.

 

Place the brown sugar, cornflour and salt into a pan
Add the milk gradually to make a paste then blend in the rest
Cook over a gentle heat stirring all the time till thick and completely free of lumps
Remove from the heat and gradually beat in the egg.
Cook for a further 2-3 minutes stirring continuously
Remove from the heat again and beat in the butter and vanilla essence
Beat till smooth and glossy.  You could add butterscotch essence as well if you like.  I found some in the ethnic aisle of Tescos.
Pour into the flan case, smooth the top then chill for 2-3 hours

Whip the cream till thick and pipe rosettes round the edge and grate Caramac or chocolate over the top.