This Mary Berry Butterscotch Tart is prepared using butter, plain flour, Demerara sugar, milk, and salt. This decadent Butterscotch Tart recipe creates a dessert that takes about 45 minutes to prepare and can serve up to 8 people.
Mary Berry Butterscotch Tart Ingredients
For the Pastry:
- 4 oz (110g) of butter
- 8 oz (225g) of plain flour
- 1 pinch of salt
- Cold water, as needed to form dough
For the Tart:
- 10 oz (300g) of butter
- 10 oz (300g) of Demerara sugar (soft brown sugar can be used as an alternative)
- 6 fl oz (175ml) of milk
- 3 oz (75g) of plain flour
How To Make Mary Berry Butterscotch Tart
- Prepare the oven: Start by preheating your oven to 200°C (390°F), ensuring it’s ready for baking the pastry.
- Make the pastry dough: In a large bowl, combine 8 oz of plain flour and a pinch of salt, then rub in 4 oz of butter using your fingertips until the mixture looks like fine breadcrumbs.
- Form the pastry shell: Gradually add cold water to the mixture and knead gently until a dough forms, then press this dough into a 9-inch tart pan and prick the base with a fork.
- Line and bake the pastry shell: Line the pressed dough with parchment paper or foil, fill it with dry lentils or rice to weigh it down, and bake in the preheated oven for 15 minutes.
- Finish baking the pastry shell: Remove the lentils and lining after the initial baking, then return the shell to the oven and bake for an additional 5 minutes, or until it begins to turn golden.
- Prepare the butterscotch filling: In a large saucepan, melt 10 oz of butter over low heat, then add 10 oz of Demerara sugar and stir until the sugar has fully dissolved.
- Mix milk and flour into the filling: Slowly add 6 fl oz of milk to avoid splashes, then gradually sift in 3 oz of plain flour while continuously whisking to ensure the mixture remains smooth and free of lumps.
- Pour the filling into the pastry shell: Once the mixture is thick and coats the back of a spoon, pour it into the prepared pastry shell, using a spatula to smooth the top evenly.
- Chill and set the tart: Allow the tart to cool at room temperature before refrigerating it until the butterscotch filling is firm and set, making it ready to be served.
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Recipe Tips
- Choose the right butter: Opt for unsalted butter to control the saltiness of your tart, ensuring that the sweet flavors shine through.
- Pre-baking is key: Ensure to pre-bake your tart shell until it’s golden; this prevents it from becoming soggy once filled.
- Smooth butterscotch texture: When adding flour to your butter mixture, sift it in to avoid lumps and achieve a perfectly smooth butterscotch.
- Cool before chilling: Let the tart cool at room temperature before refrigerating to prevent condensation that could make the crust soggy.
- Cutting perfect slices: For neat slices, use a hot knife to cut the tart, wiping the blade after each slice to keep the edges clean.
What To Serve With Butterscotch Tart
Serve your Butterscotch Tart with a scoop of salted caramel ice cream, a drizzle of chocolate sauce, a sprinkle of toasted coconut flakes, a dash of cinnamon sugar, and some fresh berries.
You can also pair it with a dollop of crème fraîche, a sprinkle of nutmeg for a touch of warmth, or a crisp ginger snap on the side.
How To Store Butterscotch Tart
To Refrigerate: Wrap your Butterscotch Tart in cling film or keep it in an airtight container. It will stay fresh for up to five days in the refrigerator. Ensure it’s cool before wrapping to avoid condensation.
To Freeze: Although freezing is not recommended as the filling may separate and become grainy, if needed, freeze for up to one month. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Can the butterscotch tart be made in advance?
Yes, the butterscotch tart can be made up to two days in advance. Store it in the refrigerator covered with plastic wrap or in an airtight container. This helps maintain its freshness and flavors, making it a convenient make-ahead dessert option.
Can I use a different type of sugar for the butterscotch filling?
Absolutely, you can substitute Demerara sugar with other types such as light or dark brown sugar. These alternatives provide a similar moisture content and flavor profile, ensuring your tart is deliciously rich and caramelized.
How to prevent the tart from cracking during chilling?
To prevent cracking, ensure that the tart cools down gradually. Allow it to cool at room temperature before moving it to the refrigerator. This slower transition reduces the risk of the filling setting too quickly and cracking.
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
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Mary Berry Butterscotch Tart
Description
This Mary Berry Butterscotch Tart is prepared using butter, plain flour, Demerara sugar, milk, and salt. This decadent Butterscotch Tart recipe creates a dessert that takes about 45 minutes to prepare and can serve up to 8 people.
Ingredients
For the Pastry:
For the Tart:
Instructions
- Prepare the oven: Start by preheating your oven to 200°C (390°F), ensuring it’s ready for baking the pastry.
- Make the pastry dough: In a large bowl, combine 8 oz of plain flour and a pinch of salt, then rub in 4 oz of butter using your fingertips until the mixture looks like fine breadcrumbs.
- Form the pastry shell: Gradually add cold water to the mixture and knead gently until a dough forms, then press this dough into a 9-inch tart pan and prick the base with a fork.
- Line and bake the pastry shell: Line the pressed dough with parchment paper or foil, fill it with dry lentils or rice to weigh it down, and bake in the preheated oven for 15 minutes.
- Finish baking the pastry shell: Remove the lentils and lining after the initial baking, then return the shell to the oven and bake for an additional 5 minutes, or until it begins to turn golden.
- Prepare the butterscotch filling: In a large saucepan, melt 10 oz of butter over low heat, then add 10 oz of Demerara sugar and stir until the sugar has fully dissolved.
- Mix milk and flour into the filling: Slowly add 6 fl oz of milk to avoid splashes, then gradually sift in 3 oz of plain flour while continuously whisking to ensure the mixture remains smooth and free of lumps.
- Pour the filling into the pastry shell: Once the mixture is thick and coats the back of a spoon, pour it into the prepared pastry shell, using a spatula to smooth the top evenly.
- Chill and set the tart: Allow the tart to cool at room temperature before refrigerating it until the butterscotch filling is firm and set, making it ready to be served.