8/15/2023 0 Comments Gypsy tart with condensed milkThe name Butterscotch could then suggest its origin or mean butter scorched. However, popular opinion (and Wikipedia) states it was created in mid-19th century Yorkshire. When researching Butterscotch Tarts and butterscotch itself, we did find some suggestions that it began life in 1667, Scotland. Pin for later! Is a Butterscotch Tart Scottish – How? So naturally, trying a Butterscotch Tart recipe was a nostalgic no-brainer for us.Ĭould we recreate a section of Phil’s childhood? We thought we’d give it a go. Phil grew up in the southeast of England and has fond(ish) memories of his school dinners throughout the 80s and 90s. It was the 80s! Why Make Butterscotch Tart? It’s hard to imagine giving such a large amount of sugar to primary-age children being a good idea, but there you go. Just like Old School Cake and pink custard. It doesn’t matter where you grew up in Great Britain dinner ladies served Butterscotch Tart to Britain’s children in some shape or form. A little crème fraiche or plain yoghurt balances the sweetness nicely.Butterscotch Tart is another one of those moreish desserts, like Cornflake Tart, where you grew up in the UK and had school dinners, you will have 100% tried. Remove from the oven and leave to cool in the tin before slicing and serving. Bake for about 20 minutes, until just set and still a bit wobbly in the centre. Turn the oven down to 190☌/gas 5.235 – Gypsy Tart For the filling, put the both milks and the sugar in a large bowl or the bowl of a mixer.īeat together with an electric whisk, starting off slowly then increasing the speed, for around 10 minutes until the mixture is increased in volume, light and bubbly. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if necessary. Using a small, sharp knife, trim away the excess pastry from the edge. Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for about 8 minutes or until it looks dry and faintly coloured. Line the pastry case with baking parchment or foil, then fill with baking beans, or uncooked rice or lentils. Keep a little uncooked pastry back in case you need to patch any cracks later. Roll out the pastry on a lightly floured surface to about a 3mm thickness and use it to line the tart tin, leaving excess pastry hanging over the edge. Heat your oven to 200☌/gas 6 and have ready a 20cm loose-based tart tin, about 4.5cm deep. Wrap in cling film and rest in the fridge for at least 15 minutes. When the dough begins to stick together, use your hands to gently knead it into a ball. If it seems too dry, add a splash more water. Using a table knife, work the liquid into the flour to bring the pastry together. Make a well in the centre of the flour mixture and pour in the egg mix. Mix the egg with the lemon juice and water. Alternatively, do this in a food processor or a mixer and then transfer to a bowl. Add the diced butter and rub it in lightly with your fingertips until the mixture looks like fine breadcrumbs. To make the pastry, mix the flour and icing sugar together in a bowl. The story goes that the tart wasįirst cooked by a kindly Kentish woman to feed some hungry gypsy children. The recipe comes from Kent but its history is uncertain. Muscovado sugar lends a rich caramel flavour to this unique, very sweet tart. 75g cold, unsalted butter, cut into roughly 1cm dice
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