Description
Mary Berry’s Butterscotch Tart is a classic British dessert consisting of a buttery shortcrust pastry filled with a luscious butterscotch mixture. The filling is made by caramelizing sugar with butter and cream, resulting in a rich and creamy texture that contrasts perfectly with the crisp pastry shell. Often garnished with a sprinkle of sea salt or a dollop of whipped cream, this tart is both visually stunning and irresistibly tasty.
Ingredients
For the Shortcrust Pastry:
- Plain flour: 250g (9 oz), sifted, for a tender crust.
- Butter: 125g (4.4 oz), cold and cubed, for a rich, flaky texture.
- Caster sugar: 50g (1.75 oz), for sweetness.
- Egg yolk: 1, to bind the dough.
- Cold water: 2-3 tablespoons, to bring the dough together.
- Pinch of salt: To enhance the flavor.
For the Butterscotch Filling:
- Caster sugar: 200g (7 oz), for the caramel base.
- Butter: 100g (3.5 oz), unsalted, for richness.
- Double cream: 200ml (7 fl oz), to create a smooth filling.
- Vanilla extract: 1 teaspoon, for added flavor.
- Pinch of sea salt (optional): To balance the sweetness.
Instructions
1. Prepare the Shortcrust Pastry
- Combine Dry Ingredients: In a large mixing bowl, combine the plain flour, caster sugar, and a pinch of salt.
- Rub in the Butter: Add the cold, cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Add Egg Yolk and Water: Make a well in the center of the mixture and add the egg yolk and cold water, one tablespoon at a time. Mix gently until the dough begins to come together.
- Form the Dough: Gather the dough into a ball, flatten it into a disc, wrap it in cling film, and refrigerate for at least 30 minutes.
2. Preheat the Oven
Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4.
3. Roll Out the Pastry
- Roll the Dough: On a lightly floured surface, roll out the chilled pastry dough to fit a 23cm (9-inch) tart tin. Ensure the dough is slightly larger than the tin.
- Line the Tart Tin: Carefully transfer the rolled pastry into the tart tin, pressing it into the edges and trimming any excess. Use a fork to prick the base lightly.
4. Blind Bake the Pastry
- Prepare for Blind Baking: Line the pastry with baking parchment and fill it with baking beans or rice.
- Bake the Crust: Place the tart tin in the preheated oven and bake for 15 minutes. Remove the parchment and beans, then bake for an additional 5 minutes until the crust is lightly golden. Remove from the oven and set aside.
5. Make the Butterscotch Filling
- Caramelize the Sugar: In a saucepan, heat the caster sugar over medium heat, stirring constantly until it melts into a smooth, amber-colored caramel.
- Add Butter: Carefully add the butter to the caramel and stir until fully melted and combined.
- Incorporate Cream: Gradually pour in the double cream while stirring continuously. The mixture will bubble up, so proceed with caution.
- Add Vanilla and Salt: Remove the saucepan from the heat and stir in the vanilla extract and a pinch of sea salt if using. Mix until smooth.
- Cool Slightly: Allow the butterscotch filling to cool slightly before pouring it into the blind-baked tart shell.
6. Assemble and Bake the Tart
- Pour the Filling: Carefully pour the warm butterscotch mixture into the prepared tart shell, spreading it evenly with a spatula.
- Bake the Tart: Return the tart to the oven and bake for 20-25 minutes, or until the filling is set and slightly golden around the edges.
- Cool: Remove the tart from the oven and let it cool completely in the tin on a wire rack.
7. Serve the Tart
- Remove from Tin: Once cooled, carefully remove the tart from the tin.
- Slice and Serve: Slice the butterscotch tart and serve it as is or with a dollop of whipped cream or a scoop of vanilla ice cream.