BUTTERSCOTCH TARTS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Roll out dough to 1/8-inch thickness. Cut into 5 five-inch rounds, and fit into 3-inch tart pans with removable bottoms. Prick bottoms with a fork. Place a second tart pan inside each dough-lined pan, and place them all on a baking sheet; bake 20 minutes. Remove top pans, and continue baking until light-golden brown, 5 to 10 minutes more. Remove from oven, and allow to cool completely.
- Prepare butterscotch: In a medium bowl, lightly beat egg yolks; set aside. Pass brown sugar, flour, and salt through a medium sieve to remove any lumps. Transfer to a medium saucepan, and place over medium heat to melt sugar, whisking frequently. Meanwhile, in a small saucepan, bring milk to a simmer. Whisk milk into melted sugar, and cook, whisking constantly until thick, about 5 minutes. Remove from heat. Add 1/4 hot sugar mixture to beaten egg yolks, and whisk to combine. Whisk egg yolks into sugar mixture, and return to heat very briefly to cook the eggs and thicken slightly, about 30 seconds. Remove from heat, and whisk in butter. Pass mixture through a fine sieve.
- Prepare meringue: In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until foamy, about 1 minute. Add granulated sugar, and beat until stiff.
- Pour butterscotch into baked shells. Mound meringue on top of tarts, and bake until meringue is browned, about 10 minutes. Refrigerate until well chilled, at least 1 hour, before serving.
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richard vroom
[email protected]I loved these tarts! The filling was smooth and creamy, and the crust was perfectly flaky. I will definitely be making these again.
Md Nayyem Islam
[email protected]These tarts were a bit too time-consuming for me, but they were worth the effort. The filling was rich and creamy, and the crust was flaky and buttery. I would definitely make these again for a special occasion.
Biraaro Norman
[email protected]The crust was a bit too crumbly for my liking, but the filling was delicious. I might try a different crust recipe next time.
Talent Andile
[email protected]The tarts were good, but I found the filling to be a bit too sweet for my taste. I think I would reduce the amount of sugar next time.
kofi hanson
[email protected]These tarts were a little more work than I expected, but they were worth it! The filling was rich and decadent, and the crust was flaky and buttery. I would definitely make these again for a special occasion.
Basit Ali najafi Najafi
[email protected]I made these tarts for a bake sale and they sold out in minutes! Everyone loved them. The filling was creamy and delicious, and the crust was flaky and buttery. I will definitely be making these again.
Roking Nik
[email protected]These tarts are so good! The butterscotch filling is rich and creamy, and the crust is perfectly flaky. I love that they're not too sweet, so you can really taste the flavor of the butterscotch.
Muzammil iqbal
[email protected]I've made these tarts several times now and they are always a crowd-pleaser. The filling is perfectly sweet and gooey, and the crust is flaky and delicious. I highly recommend this recipe!
Mui Marina
[email protected]The tarts were easy to make and turned out beautifully. The filling was smooth and flavorful, and the crust was crispy and golden brown. I would definitely recommend this recipe to others.
Ian ngichiri
[email protected]These tarts were a hit at my dinner party! The butterscotch filling was rich and creamy, and the crust was flaky and buttery. I will definitely be making these again.