Mary Berry Butterscotch Tart is made with unsalted butter, Allinson’s plain white flour, Silver Spoon caster sugar, light muscovado sugar, double cream, milk, and fine sea salt. This delicious Mary Berry Butterscotch Tart recipe creates a tasty dessert that takes about 5 hours and 25 minutes to prepare and can serve up to 10 people.
Ingredients Needed
For the pastry:
- 200g (7 oz) Allinson’s Plain White Flour
- 120g (4.2 oz) Unsalted Butter
- 1 ½ tbsp Silver Spoon Caster Sugar
- ¼ tsp Salt
- 1 Large Egg Yolk
For the filling:
- 280g (9.9 oz) Billington’s Light Muscovado Sugar
- 220g (7.8 oz) Unsalted Butter (softened)
- 60ml (2 fl oz) Double Cream
- ½ tsp Fine Sea Salt
- 100ml (3.4 fl oz) Milk
- 55g (1.9 oz) Allinson’s Plain White Flour
How To Make Butterscotch Tart
- Make the Pastry: Add flour, butter, salt, and sugar to a food processor. Pulse until it resembles fine breadcrumbs. Add the egg yolk and pulse briefly until the dough starts to clump; if dry, add a tablespoon of cold water. Turn the dough onto a floured surface, bring it together, and form a thick disc. Wrap in clingfilm and chill for 1-2 hours until firm.
- Roll and Bake Pastry: Roll out the pastry on a floured surface to fit a 23cm (9-inch) fluted tin. Line the tin, pressing into the grooves, and trim excess pastry. Chill for 30 minutes. Preheat the oven to 190°C (375°F) or 170°C (340°F) fan. Prick the base with a fork, line it with greaseproof paper, and fill it with baking beans or rice. Bake for 25 minutes. Remove beans and paper, bake for another 10-15 minutes until golden. Let cool completely.
- Make the Filling: Mix milk and flour in a small bowl until smooth. Set aside. In a saucepan, combine sugar, butter, cream, and salt. Bring to a boil, stirring frequently. Gradually whisk in the milk and flour mixture. Continue to stir and cook for another 2-3 minutes until thickened. Remove from heat and strain through a fine sieve into the cooled pastry case.
- Cool and Chill: Allow the tart to cool to room temperature. Chill in the fridge for 3-4 hours or overnight until firm.
Recipe Tips
- Use Cold Ingredients: Make sure your butter and egg yolk are cold when making the pastry. This helps create a flaky texture.
- Chill the Pastry: Don’t skip the chilling time for the pastry. Chilling helps prevent shrinking during baking and keeps the crust firm.
- Check Consistency of Filling: When cooking the filling, stir continuously until it thickens. If it looks too runny, keep cooking for an extra minute or two.
- Sieve the Filling: Always strain the filling through a fine sieve before pouring it into the pastry. This removes any lumps and ensures a smooth texture.
- Allow Enough Chilling Time: Let the tart cool completely before chilling in the fridge. For best results, chill overnight to let the flavors develop and set properly.
How To Store Leftovers?
- Refrigerate: First, let the leftover Butterscotch Tart cool until it reaches room temperature. Then, cover it with plastic wrap or store it in an airtight container. It can be kept in the fridge for up to 3 days.
- Freeze: If you want to freeze the tart, ensure it has cooled completely and wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. To serve, thaw it in the fridge overnight before enjoying it.
Nutrition Facts
Serving Size: 1 slice
- Calories: 350
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 60mg
- Sodium: 150mg
- Total Carbohydrate: 40g
- Dietary Fiber: 1g
- Sugars: 25g
- Protein: 3g
Try More Mary Berry Recipes:
- Mary Berry Buttermilk Scones
- Mary Berry Eve’s Pudding Recipe
- Mary Berry Apple And Pear Crumble
- Mary Berry Tomato Sauce
Mary Berry Butterscotch Tart
Description
Mary Berry Butterscotch Tart is made with unsalted butter, Allinson’s plain white flour, Silver Spoon caster sugar, light muscovado sugar, double cream, milk, and fine sea salt. This delicious Mary Berry Butterscotch Tart recipe creates a tasty dessert that takes about 5 hours and 25 minutes to prepare and can serve up to 10 people.
Ingredients
For the pastry:
For the filling:
Instructions
- Make the Pastry: Add flour, butter, salt, and sugar to a food processor. Pulse until it resembles fine breadcrumbs. Add the egg yolk and pulse briefly until the dough starts to clump; if dry, add a tablespoon of cold water. Turn the dough onto a floured surface, bring it together, and form a thick disc. Wrap in clingfilm and chill for 1-2 hours until firm.
- Roll and Bake Pastry: Roll out the pastry on a floured surface to fit a 23cm (9-inch) fluted tin. Line the tin, pressing into the grooves, and trim excess pastry. Chill for 30 minutes. Preheat the oven to 190°C (375°F) or 170°C (340°F) fan. Prick the base with a fork, line it with greaseproof paper, and fill it with baking beans or rice. Bake for 25 minutes. Remove beans and paper, bake for another 10-15 minutes until golden. Let cool completely.
- Make the Filling: Mix milk and flour in a small bowl until smooth. Set aside. In a saucepan, combine sugar, butter, cream, and salt. Bring to a boil, stirring frequently. Gradually whisk in the milk and flour mixture. Continue to stir and cook for another 2-3 minutes until thickened. Remove from heat and strain through a fine sieve into the cooled pastry case.
- Cool and Chill: Allow the tart to cool to room temperature. Chill in the fridge for 3-4 hours or overnight until firm.
Notes
- Use Cold Ingredients: Make sure your butter and egg yolk are cold when making the pastry. This helps create a flaky texture.
- Chill the Pastry: Don’t skip the chilling time for the pastry. Chilling helps prevent shrinking during baking and keeps the crust firm.
- Check Consistency of Filling: When cooking the filling, stir continuously until it thickens. If it looks too runny, keep cooking for an extra minute or two.
- Sieve the Filling: Always strain the filling through a fine sieve before pouring it into the pastry. This removes any lumps and ensures a smooth texture.
- Allow Enough Chilling Time: Let the tart cool completely before chilling in the fridge. For best results, chill overnight to let the flavors develop and set properly.
Mary Berry Butterscotch Tart