When I was a little girl, school dinners were a mixed bag — lumpy mash, soggy veg — but the one thing that could hush a room full of rowdy kids was butterscotch tart day. Golden, glossy, and with that wobbly, just-set middle that clung lovingly to your spoon… it was heaven in a tin tray. The Mary Berry Butterscotch Tart recipe takes me right back there. Except now, I get to use real butter, not margarine, and no stern dinner lady is watching me go back for seconds.
This tart brings that classic butterscotch magic home — rich, buttery filling with the warmth of caramel and a pastry shell that snaps just so. Whether you’re making it for a Sunday pudding or reviving a childhood memory, it’s an old-school treat that never goes out of style.
Ingredients List
Pastry:
- 110g butter — Cold from the fridge; makes the crust crumbly and rich.
- 225g plain flour
- Pinch of salt
- Cold water to mix — Add a tablespoon at a time; don’t overdo it.
Filling:
- 300g butter
- 300g Demerara sugar — You can use soft brown sugar, but Demerara gives that classic crunch and toffee flavour.
- 175ml whole milk — Semi-skimmed works too, but whole gives it richness.
- 75g plain flour
How to Make It
- Preheat your oven to 200°C (180°C fan, gas mark 6).
- Make the pastry: Rub the butter into the flour and salt with your fingertips until it looks like fine breadcrumbs.
- Add cold water, a tablespoon at a time, mixing until the dough just comes together. Stop before it gets sticky.
- Roll it out and line a 9-inch tart tin. Trim the edges and prick the base with a fork.
- Blind bake the pastry: Line with parchment, fill with baking beans or dried lentils, and bake for 15 minutes. Remove weights and bake for another 5 minutes until golden.
- Make the filling: In a large saucepan, melt the butter over low heat. Add the sugar and stir until fully dissolved. It should smell like a sweet shop by now.
- In a separate jug, whisk the milk and flour together until smooth. (Learned this the hard way — do not add flour directly to hot liquid unless you enjoy chasing lumps.)
- Slowly pour the milk-flour mix into the sugar-butter, whisking constantly until smooth and thick enough to coat the back of a spoon.
- Pour the filling into the cooled tart shell. Let it cool at room temperature, then refrigerate until firm (at least 2 hours).
- Try not to pick at the edges while it sets — easier said than done, I know.
Common Mistakes
Why is my butterscotch filling grainy?
The sugar wasn’t fully dissolved before adding the milk. Let it melt gently — no rushing.
Why is the pastry tough?
You likely overworked it or added too much water. Mix just until it holds together.
Why did my filling turn lumpy?
You probably added flour straight into hot liquid. Always whisk it into milk beforehand.
Why won’t it set properly?
It needs time to chill — give it a couple of hours. And don’t skip the flour; it’s your thickener.
Did you ever mess it up?
Absolutely. First time I made it, I used granulated sugar and wondered why it tasted… meh. Lesson learned.
Storage and Reheating Tips
- Fridge: Keeps beautifully in an airtight container for 3–4 days.
- Freezer: Wrap tightly in clingfilm and foil. Freeze up to 3 months. Defrost in the fridge overnight.
- Reheat:
- Oven: Cover with foil, heat at 160°C for 10–15 mins.
- Microwave: One slice, 30 seconds at medium heat.
- Toaster oven: Works well for crisping up a chilled slice.
What to Serve With It
- Vanilla ice cream: Cold and creamy against warm tart is divine.
- A drizzle of cream: Nothing fancy. Just proper double cream poured straight from the jug.
- Fresh raspberries: If you fancy a contrast — tart berries balance the sweetness.
FAQ Section
Can I make this gluten-free?
Yes — just use a good 1:1 gluten-free flour blend for both pastry and filling. The texture might be slightly softer.
Can I make it dairy-free?
It’s tricky — butter is key to the flavour. But you can try plant-based butter and oat milk for a gentler version.
Do I have to blind bake the crust?
Yes, unless you enjoy soggy bottoms. Blind baking is essential here.
Can I add toppings?
Absolutely — crushed pecans, flaky sea salt, or even a swirl of whipped cream look and taste amazing.
Try More Recipes:
Mary Berry Butterscotch Tart
Description
Classic school-style dessert with rich butterscotch filling and buttery crust — comforting, nostalgic, and easy to make.
Ingredients
Pastry:
Tart:
Instructions
- Preheat oven to 200°C (180°C fan).
- Make pastry by rubbing butter into flour and salt. Add cold water until dough forms.
- Roll out, line 9-inch tart tin, prick base.
- Blind bake with parchment and weights for 15 mins. Remove weights, bake 5 more mins.
- Melt butter in pan. Add sugar and stir until dissolved.
- In a jug, whisk milk and flour until smooth.
- Slowly whisk milk-flour mix into butter-sugar until thick.
- Pour into tart shell. Cool at room temp, then chill 2+ hours until set.