Butterscotch Tart
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
My butterscotch tart is a showstopper that's surprisingly simple to pull together in just under an hour. The rich caramel flavors come from butterscotch syrup and brown sugar, while pecans or walnuts add a delightful crunch and provide heart healthy fats that make this treat a bit more nourishing. What I love most is how quickly it comes together with minimal ingredients and no fancy techniques required, so you can have an impressive dessert on the table without stress or a complicated baking adventure.
Ella x
Ingredients
- 250 gbutter(softened)
- 400 ggranulated sugar
- 150 gbrown sugar
- 3 egglarge eggs(room temperature)
- 150 mlbutterscotch syrup(store-bought or homemade)
- 120 mlheavy cream(chilled)
- 6 gsalt
- 120 gall-purpose flour
- 80 gunsalted butter, melted
- 120 gpecans or walnuts(chopped)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use a baking sheet to catch any spills.
- 2
Make the pastry crust: In a large bowl, combine flour, salt, and melted butter. Mix until a dough forms.
Tip: Chill the dough for 10 minutes if needed.
- 3
Roll out the pastry crust to a thickness of about 3mm. Transfer to a 23cm tart pan with a removable bottom.
Tip: Press the dough into the corners of the pan.
- 4
Make the butterscotch filling: In a medium saucepan, combine butter, granulated sugar, brown sugar, and salt. Cook over medium heat, stirring constantly, until the sugar dissolves.
Tip: Be careful not to burn the sugar.
- 5
Bring the mixture to a boil, then reduce heat to low and simmer for 5 minutes.
Tip: Let cool slightly before pouring into the pastry crust.
- 6
Arrange the chopped nuts on top of the filling.
Tip: This will help the filling set and create a crunchy top.
- 7
Bake the tart for 25-30 minutes or until the edges are golden brown.
Tip: Let cool completely before serving.
- 8
Once cooled, remove from the tart pan and slice into wedges.
Tip: Serve warm or at room temperature.
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