The Mary Berry Butterscotch Tart Recipe makes a delicious treat with a rich butterscotch filling and a buttery crust. With just a few easy-to-find items, you can make this treat in less than 2 hours for about 8 people.
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💗 Why You Should Give This Recipe A Chance:
- Irresistible Flavor. The Mary Berry Butterscotch Tart’s luscious butterscotch filling will leave you wanting more.
- Simple Ingredients. This recipe requires only a few cupboard staples,, including butter, sugar, milk, and flour.
- Easy Preparation. Advanced bakers and beginners can make this dessert with its simple procedures. No pastry chef is needed to make this wonderful dessert.
- Crowd-Pleasing Dessert. This butterscotch tart will impress at a family gathering or dinner party. The classic flavor and attractive presentation please everyone who tries it.
❓ What Is Mary Berry Butterscotch Tart Recipe?
The Mary Berry Butterscotch Tart is a delicious treat with a rich, creamy butterscotch filling and a buttery pastry crust. It’s smooth and has just the right amount of sweetness and caramel taste. This tasty treat is sure to make you want another piece.
📜 Mary Berry Butterscotch Tart Ingredients
Pastry:
- 4oz/110g butter
- 8oz/225g plain flour
- pinch salt
- cold water to mix
Tart:
- 10oz/300g butter
- 10oz/300g Demerara sugar (I used soft brown)
- 6floz/175ml milk
- 3oz/75g plain flour
👩🍳 Instructions For Mary Berry Butterscotch Tart
- Turn the oven on to 200°C. Make the dough in a 9-inch tart pan, poke holes in the bottom, and bake blind. To bake blind, put parchment paper or foil in the tart pan and then old lentils or rice on top of the paper to keep it in place.
- To avoid a mushy bottom, bake for 15 minutes, then remove the paper and bake for another 5 minutes, until the pastry is just beginning to brown.
- Melt the butter in a big pan over low heat, then add the sugar and stir until it’s dissolved.
- Slowly pour in the milk and whisk in the flour. If you don’t want lumps, you should add the flour slowly and not at the same time as the milk.
- Whisk the mixture until it is smooth and the butterscotch can stick to the back of a spoon.
- Pour this tasty filling into the tart shell.
- Let it set, and then chill it until it is hard.
💭 Recipe Tips
- Use unsalted butter to control the saltiness of the tart and maintain the desired flavor balance.
- Ensure the butterscotch filling is thick enough by cooking it until it reaches a smooth and pudding-like consistency.
- Avoid overmixing the pastry dough to prevent a tough crust. Mix until just combined for a tender and flaky texture.
- Stick to Demerara sugar or soft brown sugar for the authentic butterscotch flavor. Substituting with regular granulated sugar may alter the taste.
- Allow the tart to cool completely before slicing to ensure the filling sets properly and maintains its shape.
🍦 What To Serve With Butterscotch Tart?
A dollop of whipped cream or a scoop of vanilla ice cream goes well with Mary Berry’s Butterscotch Tart the creamy and sweet sides go perfectly with the tart’s rich taste.
🎚 How To Store Butterscotch Tart?
- In The Fridge. The Traditional Mary Berry Butterscotch Tart can be kept for up to 3–4 days in the fridge in a jar with no holes.
- In The Freezer. To freeze it, tightly wrap it in plastic wrap and metal foil and put it in the freezer for up to three months. Let the food thaw in the fridge before serving.
🥵 How To Reheat Butterscotch Tart?
- In The Oven. Heat the oven to 325°F (160°C). Use aluminum foil to lightly cover the tart on a baking sheet to prevent overbrowning. Rewarm for 10-15 minutes until warm.
- In The Microwave. Slice the tart and set it on a microwave-safe platter. Heat it in the microwave on medium power for 20–30 seconds at a time, stirring occasionally, until it reaches the appropriate temperature.
- Individual Slice. To reheat one piece, use a toaster oven or stovetop pan. Warm the slice lightly in the toaster oven or pan.
FAQs
Can I make the Butterscotch Tart ahead of time?
Yes, you can make the Butterscotch Tart ahead of time simply store it in the refrigerator in an airtight container for up to 3-4 days.
How do I prevent the Butterscotch Tart from becoming too runny?
To prevent the Butterscotch Tart from becoming too runny, ensure that the butterscotch filling is cooked until it reaches a smooth and thick consistency.
Can I add nuts or other toppings to the Butterscotch Tart?
Absolutely! You can add nuts or other toppings to the Butterscotch Tart for added texture and flavor consider sprinkling chopped nuts, such as pecans or almonds, on top before baking.
Can I use salted butter for the Butterscotch Tart recipe?
It is recommended to use unsalted butter for the Butterscotch Tart recipe to have better control over the saltiness and maintain the desired flavor balance.
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Mary Berry Butterscotch Tart Nutrition Facts
Serving Size: 1 slice
- Calories: 350 calories
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 60mg
- Sodium: 150mg
- Total Carbohydrates: 40g
- Dietary Fiber: 1g
- Sugars: 25g
- Protein: 3g
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Butterscotch Tart
Description
The Mary Berry Butterscotch Tart Recipe makes a delicious treat with a rich butterscotch filling and a buttery crust. With just a few easy-to-find items, you can make this treat in less than 2 hours for about 8 people.
Ingredients
Pastry:
Tart:
Instructions
- Turn the oven on to 200°C. Make the dough in a 9-inch tart pan, poke holes in the bottom, and bake blind. To bake blind, put parchment paper or foil in the tart pan and then old lentils or rice on top of the paper to keep it in place.
- To avoid a mushy bottom, bake for 15 minutes, then remove the paper and bake for another 5 minutes, until the pastry is just beginning to brown.
- Melt the butter in a big pan over low heat, then add the sugar and stir until it’s dissolved.
- Slowly pour in the milk and whisk in the flour. If you don’t want lumps, you should add the flour slowly and not at the same time as the milk.
- Whisk the mixture until it is smooth and the butterscotch can stick to the back of a spoon.
- Pour this tasty filling into the tart shell.
- Let it set, and then chill it until it is hard.
Notes
- Use unsalted butter to control the saltiness of the tart and maintain the desired flavor balance.
- Ensure the butterscotch filling is thick enough by cooking it until it reaches a smooth and pudding-like consistency.
- Avoid overmixing the pastry dough to prevent a tough crust. Mix until just combined for a tender and flaky texture.
- Stick to Demerara sugar or soft brown sugar for the authentic butterscotch flavor. Substituting with regular granulated sugar may alter the taste.
- Allow the tart to cool completely before slicing to ensure the filling sets properly and maintains its shape.