Best Butterscotch Berry Tart Recipes

FREE-FORM BERRY TART

Steps:

• Preheat the oven to 425 degrees. To make the crust, place the flour, shortning, butter and salt in a mixing bowl. Mix with your fingertips until the mixture resembles a coarse meal. Drizzle in the water and mix with a fork just until the dough comes together. Let rest for at least 15 minutes.
• While the dough is resting, prepare the filling. Place the berries in a bowl, add the sugar, spices, vanilla, and flour and toss well. On a well-floured board, roll the dough out into a 14-inch circle. Place the dough in a well-greased 12-inch tart pan with a removable bottom. Pour in the filling and top with the lemon zest.
• To prepare the topping, mix together the sugar, flour and butter to form a crumbly dough. Fold in the sides of the crust over the filling. Sprinkle the topping over the filling. Bake for 15 to 20 minutes, then reduce the oven temperature to 350 degrees and bake another 20 to 30 minutes, or until the crust is golden brown. Serve warm with vanilla ice cream.

BUTTERSCOTCH TARTS

Steps:

• Preheat the oven to 350 degrees. Roll out dough to 1/8-inch thickness. Cut into 5 five-inch rounds, and fit into 3-inch tart pans with removable bottoms. Prick bottoms with a fork. Place a second tart pan inside each dough-lined pan, and place them all on a baking sheet; bake 20 minutes. Remove top pans, and continue baking until light-golden brown, 5 to 10 minutes more. Remove from oven, and allow to cool completely.
• Prepare butterscotch: In a medium bowl, lightly beat egg yolks; set aside. Pass brown sugar, flour, and salt through a medium sieve to remove any lumps. Transfer to a medium saucepan, and place over medium heat to melt sugar, whisking frequently. Meanwhile, in a small saucepan, bring milk to a simmer. Whisk milk into melted sugar, and cook, whisking constantly until thick, about 5 minutes. Remove from heat. Add 1/4 hot sugar mixture to beaten egg yolks, and whisk to combine. Whisk egg yolks into sugar mixture, and return to heat very briefly to cook the eggs and thicken slightly, about 30 seconds. Remove from heat, and whisk in butter. Pass mixture through a fine sieve.
• Prepare meringue: In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until foamy, about 1 minute. Add granulated sugar, and beat until stiff.
• Pour butterscotch into baked shells. Mound meringue on top of tarts, and bake until meringue is browned, about 10 minutes. Refrigerate until well chilled, at least 1 hour, before serving.

BUTTERSCOTCH TART

Steps:

• If you are using ready to roll or pre-rolled pastry:
• Line your pie dish and bake blind using greaseproof paper and baking beans.
• Once the pastry is cooked set aside to cool.
• For the filling:
• In a saucepan, melt the butter. Add the milk and sugar and stir until all dissolved.
• Whisk in the flour.
• Keep stirring until it begins to thicken and then reduce the heat.
• Cook on a low heat for 1 minute.
• Pour the mixture into your pastry case and allow to cool and set. This takes a good while hence it would be at its best to make the night before and give it overnight to completely set.
• Serve up with some freshly whipped cream or pouring cream, whichever you'd prefer!
• Good old school classic!

BUTTERSCOTCH TART

Steps:

• Preheat oven to 350 degrees.
• Lightly butter a flan pan.
• For the pastry: Sift the flour into a large bowl and add the butter.
• With your fingers rub the butter and flour together until mixture is fine and crumbly.
• Stir in sugar.
• Add the yolk and ice water.
• Mix to a soft dough and press into a ball.
• Roll pastry between two sheets of plastic wrap.
• Remove plastic and line the bottom and sides of flan pan with pastry.
• Trim edges.
• Cover with plastic wrap and place in fridge to chill for 20 minutes.
• Cut a piece of parchment paper and line bottom of pastry.
• Fill with pie weights, beans or rice.
• Bake for 35 minutes.
• Remove from oven, discard paper and the beans or rice if using.
• Set flan pan aside.
• To make Filling: Place sugar and flour in a heavy based medium pan.
• Make a well in the center.
• Using a whisk add the milk slowly, whisking to a smooth paste.
• Add butter.
• Stir with the whisk over low heat for about 7-8 minutes or until the mixture boils and thickens.
• Remove from heat.
• Whisking quickly add the yolk and vanilla extract until smooth.
• Spread filling into precooked pastry.
• Smooth out top.
• For the Meringue: Place the egg whites in a cold, dry glass bowl.
• With Cold beaters beat whites until firm peaks form.
• Slowly add the sugar while beating until mixture is thick and glossy and the sugar is dissolved.
• Spoon meringue over filling and swirl into peaks.
• Bake for 20 minutes or until meringue is a light golden brown.
• Remove and cool on a wire rack.
• Serve warm or cold.