Sunday, 1 July 2018

School Dinners – The tribute


Here's my version of a butterscotch tart.

You'll know by now that my style is uncomplicated, easy and designed for those who like to prep in advance. This tart is no exception and can be done in stages and then assembled to suit you.

Butterscotch Tart

The filling

Butterscotch Tart filling

320g butter
320g demerara sugar
6 fl oz evaporated milk
80g plain flour

Melt the butter on a low heat. Mix in the sugar and stir until dissolved. Slowly add the milk and plain flour, whisking all the time until smooth.

Heat the mix whisking continuously until it coats the back of a spoon, allow to cool and then fridge.

The base

170g unsalted butter
cut into small cubes plus extra for greasing
285g plain flour
75g caster sugar
½ tsp salt
½ tsp baking powder
1 egg yolk
zest of one lemon
30g demerara sugar
50g oats
60g pecans, chopped

Pre-heat 170fan/190c/Gas 5.

Grease and line a 22cm tart tin with a loose bottom.

Rub in the butter and flour, add the sugar and salt.

Remove 175g of the mixture and set aside in a large bowl.

To the remaining mixture add baking powder, egg yolk and zest – combine well. Tip into the tart tin and press down firmly to form an even layer. Bake for 15 minutes then cool. When the tart base has cooled fridge until ready to serve.

The crumble topping

Add the demerara sugar, oats and nuts to the set aside mixture. Use a round bladed knife to bring together – this is your crumble mix. Spread the mix onto a shallow baking sheet with sides 36x24cms.. Bake for 20 minutes – turn the crumble over after 10 minutes so that you get an even lightly golden brown colour. Leave to cool then bag or box and fridge.

When you're ready spoon the filling onto the base – be generous. Sprinkle the crumble, again generously, over the top and then remove it from the tin onto your serving plate.

You'll get four large or eight smaller portions.

You'll have leftovers of the filling (approximately 300g) and the crumble (ditto 200g). Box and bag and freeze – all will be explained.

Photo guide next.



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