Flaky shortcrust pastry filled with a smooth and creamy butterscotch filling – butterscotch tart is the stuff of childhood dreams! Adapted from an original dinner lady recipe, this classic school dessert will take you straight back to your childhood (just like cornflake tart and treacle tart do!).
This classic Bakewell tart is topped with feathered icing to give an impressive finish. This bakewell tart recipe by Mary Berry is featured in Season 4, Episode 5. For the jam, put the raspberries in a small, deep-sided saucepan and crush them using a masher. Add the sugar and bring to the boil over a low heat until the sugar has melted.
Mix the milk and flour together. Melt together butter and sugar in a large saucepan. Gradually add the milk/flour mixture and stir until thickened. Remove from the heat and stir in salt, vanilla and butterscotch essence. Pour into the case and allow to set completely. Slice and serve. Now we’re into the good stuff!!
If the almonds seem to be browning too quickly, cover the tart loosely with foil to prevent them burning. Meanwhile, sift the icing sugar into a bowl. Stir in cold water and transfer to a piping bag. Once you have removed the tart from the oven, pipe the icing over the top, giving an informal zig zag effect.