Butterscotch Tart

READY IN: 1hr 30mins
SERVES: 8-10
YIELD: 1 tart




  • 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.