Butterscotch Tart

Total Time: 1 hr 30 mins Preparation Time: 25 mins Cook Time: 1 hr 5 mins

Ingredients

• 2 cups flour
• 4 ounces cold butter
• 2 tablespoons powdered sugar
• 1 egg yolk
• 1 tablespoon ice water
• 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
• 2 egg whites
• 2 tablespoons icing sugar

Recipe

• 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.