The Ultimate Butterscotch Tart Recipe: A Sweet Treat to Master

This decadent butterscotch tart recipe will leave you craving more! Learn how to make this classic dessert from scratch, perfecting the buttery crust and rich, caramel-like butterscotch filling. We'll cover everything from ingredient selection to baking tips and tricks, ensuring your butterscotch tart is a resounding success.

What Makes This Butterscotch Tart Recipe Special?

This recipe isn't just another butterscotch tart; it's designed for both ease of execution and exceptional taste. We focus on achieving a perfectly balanced flavor profile: a crisp, buttery crust complements the creamy, intensely flavored butterscotch filling. Forget complicated techniques – this recipe is surprisingly straightforward, even for beginner bakers.

Key Ingredients for Success:

• High-quality butter: The foundation of both the crust and the filling. Use unsalted butter for better flavor control.
• Brown sugar: Provides the deep caramel notes that define butterscotch. Dark brown sugar offers a richer flavor than light brown.
• Heavy cream: Adds richness and creaminess to the butterscotch filling, creating a smooth, luxurious texture.
• Vanilla extract: Enhances the overall flavor profile, adding warmth and complexity.

The Butterscotch Tart Recipe: Step-by-Step Guide

This recipe yields one 9-inch tart.

Part 1: Making the Crust

Ingredients:

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, chilled and cubed
• ¼ cup ice water

Instructions:

1. Whisk dry ingredients: In a large bowl, whisk together flour and salt.
2. Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
3. Add ice water: Gradually add ice water, mixing until the dough just comes together. Do not overmix.
4. Chill the dough: Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
5. Roll and bake: On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer it to a 9-inch tart pan with a removable bottom. Trim and crimp the edges. Prick the bottom of the crust with a fork. Blind bake for 15-20 minutes at 375°F (190°C), or until lightly golden.

Part 2: Making the Butterscotch Filling

Ingredients:

• 1 cup (2 sticks) unsalted butter
• 1 cup packed light brown sugar
• ½ cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Melt the butter: In a medium saucepan over medium heat, melt the butter.
2. Add brown sugar: Stir in the brown sugar and cook, stirring constantly, until the sugar is dissolved and the mixture is bubbling.
3. Simmer and thicken: Reduce heat to low and simmer for 5-7 minutes, or until the mixture thickens slightly and turns a rich caramel color. Stir frequently to prevent burning.
4. Stir in cream and vanilla: Remove from heat and slowly whisk in the heavy cream. Be careful as it may splatter. Stir in the vanilla extract and salt.
5. Pour and cool: Pour the butterscotch filling into the pre-baked tart shell. Let it cool completely at room temperature before refrigerating for at least 2 hours to allow it to set.

Tips for the Perfect Butterscotch Tart

• Don't overbake the crust: An overbaked crust will be dry and tough.
• Stir constantly: This prevents burning when making the butterscotch filling.
• Cool completely: Allowing the filling to cool completely ensures a smooth, set tart.
• Get creative with toppings: Consider adding a sprinkle of sea salt, chopped nuts, or a dollop of whipped cream for extra flair.

Serving and Storage

Serve your delicious butterscotch tart chilled. Store leftovers in an airtight container in the refrigerator for up to 3 days.

This butterscotch tart recipe is sure to impress. Enjoy the process of making this sweet treat and savor the delicious results! Remember to share your baking creations and tag us! #ButterscotchTart #Baking #DessertRecipe #HomemadeTreat