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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