Jamie Oliver

forum: Food & Drink

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#1 Mon 01 Oct 07 11:29am

angelofkittchen

Member
Member since Mon 01 Oct 07

butterscotch tart school dinners old

please can any one help me, my boyfriend set me the tarsk of making him a butterscotch tart a few weeks ago, but i can find a recipe for it that works, now im normaly good at this sort of thing, but as its an old one not meny people have it. i would love the school dinner ladys to help out if they could as its the taste of school im trying to get. ty

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#2 Mon 01 Oct 07 12:36pm

GeoffP

Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: butterscotch tart school dinners old

Butterscotch tart

Here's one recipe from an Australian school:-

1/2lb shortcrust pastry
3oz demerara sugar
3oz margarine
3/4oz plain flour
1/2oz dried milk (e.g. Marvel)- made up with a little water to make a runny paste

Bake pastry blind in tin. In saucepan melt margarine over low heat, add sugar, stir, add milk paste and sieve in flour. This doesn't appear to be any precise art: cook for about 5 mins until it thickens, looks right and, most of all, tastes right!! Pour into the pastry case and leave to cool (I put it in the fridge for a few hours).Hope it's like your old school butterscotch tart!


Another from an English School kitchen:-

Butterscotch Tart Recipe
At last the school kitchen has revealed the secret of Study School butterscotch tart !!

250g butter or spread (half & half recommended)
500g brown sugar
1/3pt milk
1kg pastry
2 heaped tbsp flour

Pre-cook the pastry.
Melt butter/spread on a low heat.
Add the milk and sugar stirring until dissolved.
Whisk in the flour.
As soon as the mixture thickens reduce the heat.
Pour onto the pastry and allow to cool.

And yet another from America:-

crust for an 8-inch (20 cm) tart or pie pan
1 cup (250 ml) light brown sugar
5 Tbs (75 ml) cornstarch (cornflour)
3/4 cup (175 ml) milk
2 Tbs (30 ml) butter
1/4 tsp (1 ml) vanilla extract
2 eggs, separated
1/2 cup (125 ml) sugar
1/2 tsp (2 ml) cream of tartar

Line an 8-inch (20 cm) tart or pie pan with the pastry crust. Line
the pastry with wax paper and fill the crust with dried beans or rice.

Bake in a preheated 400F (200C) oven for 10 minutes. Remove the paper and beans and bake an additional 5 to 10 minutes, until the crust is light golden brown. Remove the crust from the oven and set aside.

Meanwhile, combine the brown sugar and cornstarch in a mixing bowl.

Bring the milk to a boil in a saucepan and pour over the brown sugar mixture, stirring to dissolve the sugar. Return the mixture to the saucepan and bring to a boil over moderate heat, stirring constantly, and continue to stir while the mixture boils gently for 3 minutes.

Remove from the heat and stir in the butter, vanilla, and egg yolks.
Stir over low heat for an additional 2 minutes, and pour the mixture into the pie shell. Beat the egg whites until stiff but not dry, adding the sugar and cream of tartar a little at a time as you beat.

Mound the egg whites on top of the butterscotch filling and bake in a preheated 300F (150C) oven until the meringue is lightly browned, about 30 minutes. Serve warm, chilled, or at room temperature. Makes one 8-inch (20 cm) pie to serve 6 to 8.

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#3 Wed 03 Oct 07 7:21am

VENUS

Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: butterscotch tart school dinners old

Butterscotch Tart

Pastry

2  cups white flour 
4  ounces cold butter 
2  tablespoons powdered sugar 
1  egg yolk 
1  tablespoon ice water 

Filling

3/4  cup brown sugar, lightly packed 
1/3  cup flour 
1  cup milk 
3  tablespoons butter 
1  teaspoon pure vanilla extract 
1  egg yolk 
Meringue
2  egg whites 
2  tablespoons icing sugar 

Preheat oven to 350 degrees.
Lightly butter a flan pan.
For the pastry: Sift the flour into a large bowl and add the butter.
With your fingers rub the butter and flour together until mixture is fine and crumbly.
Stir in sugar.
Add the yolk and ice water.
Mix to a soft dough and press into a ball.
Roll pastry between two sheets of plastic wrap.
Remove plastic and line the bottom and sides of flan pan with pastry.
Trim edges.
Cover with plastic wrap and place in fridge to chill for 20 minutes.
Cut a piece of parchment paper and line bottom of pastry.
Fill with pie weights, beans or rice.
Bake for 35 minutes.
Remove from oven, discard paper and the beans or rice if using.
Set flan pan aside.
To make Filling: Place sugar and flour in a heavy based medium pan.
Make a well in the center.
Using a whisk add the milk slowly, whisking to a smooth paste.
Add butter.
Stir with the whisk over low heat for about 7-8 minutes or until the mixture boils and thickens.
Remove from heat.
Whisking quickly add the yolk and vanilla extract until smooth.
Spread filling into precooked pastry.
Smooth out top.
For the Meringue: Place the egg whites in a cold, dry glass bowl.
With Cold beaters beat whites until firm peaks form.
Slowly add the sugar while beating until mixture is thick and glossy and the sugar is dissolved.
Spoon meringue over filling and swirl into peaks.
Bake for 20 minutes or until meringue is a light golden brown.
Remove and cool on a wire rack.
Serve warm or cold.

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