Butterscotch Tart
Source of Recipe
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Recipe Introduction
Its origins are shrouded in mystery, but the name implies that butterscotch originated in Scotland. Regardless of its birthplace, this a modern Scottish classic.
List of Ingredients
1 pastry 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
Recipe
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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