does anyone have a recipie for butterscotch tart please?

Answer 1

Go on the internet and type it in!

Answer 2

Try the following

Bramble and butterscotch crumble tart
For the pastry:
50g/2oz golden caster sugar
75g/3oz ground almonds
150g/5oz plain flour, sifted
110 g/4oz butter, diced
1 large free-range egg

For the filling:
1 heaped tbsp semolina
750g/1lb 10oz brambles/blackberries
250g/9oz dulce de leche (Argentinean caramel spread) OR 1 large can of condensed milk boiled (unopened) for 2-3 hours (keep checking the water level)

For the crumble:
75g/3oz plain flour, sifted
50g/2oz medium oatmeal
75g/3oz golden granulated sugar
75g/3oz butter, diced

For the Drambuie Brambles:
450g/1lb brambles/blackberries
good slug of Drambuie
sugar to taste

Method
1. Make the pastry in the usual way: either by hand or in a food processor by processing the sugar, almonds, flour and butter together then adding the egg.
2. Once amalgamated, combine in your hands, wrap in clingfilm and chill well. (The pastry is softish.) Then roll out to fit a deep 23cm/9" loose-bottom, buttered flan tin. Prick the base and chill again - for at least 3 hours - preferably overnight.
3. Sprinkle the semolina over the pastry then scatter over the brambles. Warm the dulce de leche or caramel and spoon over the berries.
4. Make the crumble topping by mixing the flour, oatmeal and sugar and rub in the butter. Sprinkle over the berries and press down very lightly. Bake at 200C/400F/Gas 6 for 15 minutes then reduce to 180C/350F/Gas 4 for 25 minutes until golden brown. Leave until barely warm before carefully decanting to a plate.
5. Poach the brambles in the Drambuie, adding sugar to taste. Poach very briefly, only 3-5 minutes, so the berries are still firm. Serve warm - not hot - with the tart and some thick cream

Answer 3

Butterscotch Tart:

1½ hours 25 min prep
8-10 servings
1 tart

Pastry
2 cups white flour
4 ounces cold butter
2 tablespoons powdered sugar
1 egg yolk
1 tablespoon ice water
Filling
3/4 cup brown sugar, lightly packed
1/3 cup flour
1 cup milk
3 tablespoons butter
1 teaspoon pure vanilla extract
1 egg yolk
Meringue
2 egg whites
2 tablespoons icing sugar

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

Answer 4

1½ hours 25 min prep
Change to: tart US Metric
Pastry
2 cups white flour
4 ounces cold butter
2 tablespoons powdered sugar
1 egg yolk
1 tablespoon ice water
Filling
3/4 cup brown sugar, lightly packed
1/3 cup flour
1 cup milk
3 tablespoons butter
1 teaspoon pure vanilla extract
1 egg yolk
Meringue
2 egg whites
2 tablespoons icing sugar

Not the one? See other Butterscotch Tart Recipes

* Christmas Tarts
* Oven Tarts
* Scottish Tarts
* Eggs Tarts
* Low Sodium Tarts

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

Answer 5

Butterscotch and "his" mistress.