Ingredients
Pastry
- 175 g plain flour
- 100 g unsalted butter (cold and cubed)
- 1 tbsp icing sugar
- 1 egg yolk
- Splash of cold water (about 1 tbsp)
Filling
- 65 g plain flour
- 150 ml full-fat milk (divided: 75-100 ml for flour paste, remainder for cooking)
- 250 g unsalted butter
- 250 g light brown soft sugar
Instructions
- Make the Pastry: In a large bowl, combine the plain flour and icing sugar. Rub in the cold, cubed unsalted butter with your fingertips until the mixture resembles fine breadcrumbs. Add the egg yolk and about 1 tablespoon of cold water, then mix with your hand or a spatula until the dough comes together. Knead gently if needed. Alternatively, pulse all ingredients briefly in a food processor until just combined.
- Prepare Tart Tin and Roll Pastry: Grease and flour a 9-inch (23 cm) loose-bottomed tart tin. Roll out the pastry on a lightly floured surface to about 1-2 coin thickness. Line the tart tin with the pastry, trim and neaten the edges, using any excess pastry to patch gaps. Refrigerate the lined tart tin for 30 minutes.
- Blind Bake the Pastry: Preheat the oven to 200ºC (180ºC fan). Line the pastry with baking parchment and fill with baking beans or rice. Bake blind for 15 minutes. Remove the parchment and beans, then bake for an additional 5 minutes or until the pastry is cooked through and golden. Allow to cool while you prepare the filling.
- Make the Butterscotch Filling: In a small bowl, whisk together 65 g plain flour and 75-100 ml milk to make a lump-free paste. In a medium saucepan over low to medium heat, melt the 250 g butter with the remaining milk. Stir in the 250 g light brown soft sugar until dissolved. Gradually whisk in the flour-milk paste and continue to cook, stirring constantly with a whisk or spatula, until the mixture thickens and no lumps remain. If lumps form, strain the mixture through a sieve.
- Assemble and Set: Pour the hot butterscotch filling into the cooled pastry shell, smoothing the top evenly. Chill the tart in the refrigerator for at least 3-4 hours, preferably overnight, until fully set.
- Serve: Carefully remove the tart from the tin before slicing and serving. Enjoy your homemade butterscotch tart!
Notes
- Use a loose-bottomed tart tin (9-inch/23 cm) for easy removal.
- This tart keeps well for 3+ days stored in the fridge.
- You can freeze the tart for up to 3 months; thaw in the fridge before serving.
- A shop-bought pastry shell can be used; however, these are often thinner and might not hold all the filling.
- For a deeper molasses flavor, substitute light brown soft sugar with dark brown soft sugar in the filling.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
