Use your fingers to form a rough ball shape then flatten with the palms of your hand. Tip in the flour and pulse until the mixture comes together.įor both methods, gather the pastry together in floured hands, knead lightly and place on a piece of cling film. To use the food processor put the egg, butter and sugar into a processor bowl and process for 10-15 seconds until well combined. Use your hands to squeeze the mixture together to form a dough. Whisk the egg to break it up then beat into the mixture.Ĭombine the flour and salt with the butter mixture. To make the pastry by hand cream the butter and sugar together in a large bowl with a wooden spoon until pale and fully mixed. Start by making the pâté sucrée pastry, or sweet pastry. □ Instructions How to make sweet pastry by hand or in the food processor baking beans - or use some dried products such as rice or beans that you keep separate just for baking blind, so they are not eaten.The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post. However, this is an addition and not traditionally used. Vanilla - vanilla extract to deepen the flavour.You may need to add a pinch of salt to cut through the sweetness. I've adapted the original recipes to make it foolproof. Traditionally, plain flour was used in this recipe, but it can easily make the sauce lumpy. Milk - I've used semi skimmed milk, as it's what I usually have and I can't taste the difference when using whole milk.Egg - large free range egg and an egg yolk.The icing sugar blends really easily and makes a smoother pastry. The butter needs to be soft, so that it can easily combine with the other pastry ingredients. Butter - ideally unsalted butter for baking, so that you can control the flavour.Easy, store cupboard ingredients that you probably already have.Make from scratch or use ready made pastry or a cooked pastry case.Delicious hot from the oven or served as a cold dessert.Personally, I am quite happy to eat the whole tart with a fork, but you could add some cream for a completely decadent dessert. It seems that the Scots developed a sweet tooth as butter tablet, another type of confection, also originated in ScotlandĮither way, this magic concoction makes a delicious pie for a treat. It is believed to have originated in 1667 when a merchant brought a cargo of West Indian sugar to the Clyde. Originally a sweet, butterscotch is the combination of butter and sugar boiled together. It's a form of caramel tart with a filling that is sweet and creamy It was definitely a time of some great recipes and some that are best forgotten.Īccording to my old Farmhouse cookery book, butterscotch tart originated in Scotland. I have fond memories of this tart from school, along with pink custard, which didn't taste like custard at all. The only small problem is that I found that one slice quickly leads to another! However, this tart easily feeds 10, so there's plenty to feed a crowd. If you like sweet desserts, you will love this recipe. It is filled with a sweet creamy caramel that tastes like butter tablet and is pure comfort food. This rich and sweet tart has a crisp buttery pastry base. It's easy to see why this became a Kentish institution and all in all it's well worth a try.Do you remember school dinner butterscotch tart? It's definitely a traditional pudding that I loved at school and still love today. ![]() On top of the tart, small chocolate flakes offered some crunch whilst the pastry was top notch. The muscavado sugar imbues the tart with a rich liquored taste that we found quite fetching. ![]() The end product of this is that the tart has a more refined flavour than your average sweet tart. We found out if Tesco really is as cheap as Aldi after supermarket launched price match promise.The lost and abandoned villages of Kent - and their fascinating stories. ![]() To an untrained eye the top of a Gypsy tart may look like caramel but it's actually a mixture of chilled evaporated milk and muscovado sugar. We decided to go on the hunt for Kent's elusive pastry to find out what it is about the tart that makes it so special - and rare.Īfter a long search we found our treasured cargo in a Morrisons supermarket where a packet of two were selling for £1.50. Despite the tarts legendary local status, many supermarkets including Tesco and Sainsbury's do not stock them.
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