Ah, the *old school butterscotch tart*! Just saying it brings back a flood of memories. This dessert reminds me of my grandma’s kitchen, where the sweet, buttery aroma would wrap around me like a warm hug. I remember standing on a stool, peering into the oven as the tart transformed into a golden masterpiece. Each slice is like a time machine, transporting you to simpler days filled with laughter and love. The rich butterscotch filling nestled in a flaky shell is pure comfort food. Trust me, every bite is a delightful explosion of flavor that makes you feel all warm and cozy inside. So, let’s dive into making this nostalgic treat that’s sure to impress your friends and family!
Ingredients for Old School Butterscotch Tart
- 1 ½ cups all-purpose flour, sifted
- ½ cup unsalted butter, softened to room temperature
- ¼ cup granulated sugar
- 1 large egg yolk
- 2 tablespoons cold water
- 1 cup packed brown sugar
- ¼ cup corn syrup
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
How to Prepare Old School Butterscotch Tart
Now let’s get into the heart of this delicious old school butterscotch tart! I promise, it’s easier than it looks, and the results are oh-so-satisfying. First things first, you’ll want to start with that flaky tart shell, and then we’ll dive into the rich filling that makes this dessert a true classic.
Preparing the Tart Shell
To make the tart shell, begin by mixing the sifted all-purpose flour, softened butter, and granulated sugar in a large bowl. I like to use my fingers to rub the butter into the flour until it resembles coarse crumbs; it’s a bit messy, but trust me, it’s fun! Next, add the egg yolk and cold water, mixing until a dough forms. If the dough feels a bit sticky, sprinkle in a touch more flour. Roll out the dough on a floured surface to about ¼ inch thick. Gently fit it into your tart pan, pressing it into the edges. Don’t worry if it tears a little; just patch it up! Prick the bottom with a fork and pop it in an oven preheated to 350°F (175°C) for about 15 minutes, or until it’s lightly golden. Let it cool while you whip up that dreamy filling!
Making the Butterscotch Filling
Now for the star of the show—the butterscotch filling! In a medium saucepan, combine the packed brown sugar, corn syrup, and heavy cream. Heat it over medium heat, stirring constantly until the mixture is smooth and bubbly. Careful, it can get a bit hot and splatter, so keep a close eye on it! Once it’s all combined, stir in the unsalted butter until it melts into the mixture. Remove it from heat and let it cool slightly. In a separate bowl, whisk together the eggs and vanilla extract until smooth. Gradually pour the warm butterscotch mixture into the eggs, whisking constantly to avoid scrambling the eggs. Once combined, pour this luscious filling into your pre-baked tart shell. Bake for an additional 25 minutes or until the filling is set and slightly puffed. Let it cool before slicing into it—trust me, it’s worth the wait!
Tips for Success with Old School Butterscotch Tart
To ensure your old school butterscotch tart turns out perfectly every time, here are a few golden nuggets of advice. First, make sure your butter is softened but not melted; this is key to achieving that flaky crust! Keep an eye on the baking times—every oven is different, so check your tart a few minutes early to avoid over-baking. When making the filling, stir gently but thoroughly; you want it to be smooth and silky without any lumps. And don’t rush the cooling process—letting it cool completely will help the filling set up nicely. Finally, serve it with a dollop of whipped cream or a scoop of vanilla ice cream to take it to the next level of indulgence. Trust me, your taste buds will thank you!
Nutritional Information Disclaimer
Keep in mind that nutritional values can vary based on the specific ingredients and brands you use when making this old school butterscotch tart. While I’ve provided some estimates for calories, sugar, and other nutrients, these numbers are not precise. I always recommend checking the labels on your ingredients for the most accurate information. Remember, cooking is about enjoying the process and the flavors, so don’t stress too much over the numbers—just savor every delicious bite!
FAQ Section
Got questions about making your old school butterscotch tart? I’ve got you covered! Here are some common queries that pop up when tackling this classic dessert.
Can I make this tart ahead of time?
Absolutely! This tart actually tastes even better the next day as the flavors meld together. Just make sure to let it cool completely before covering and storing it in the fridge.
How long does the tart last?
You can keep your old school butterscotch tart in the refrigerator for up to three days. Just cover it well to keep it fresh!
What should I serve with it?
I love serving my tart with a generous dollop of whipped cream or a scoop of vanilla ice cream. It adds a nice contrast to the rich butterscotch flavor!
Can I freeze the tart?
Yes, you can freeze it! Just make sure to wrap it tightly in plastic wrap and foil. It should last about a month in the freezer. Thaw it in the fridge before serving.
What if my filling doesn’t set?
If your filling isn’t set after baking, it may need a little more time in the oven. Just keep an eye on it, and check for a slight jiggle in the center when you take it out. Remember, it will firm up further as it cools!
Why You’ll Love This Recipe
- Classic flavor that brings back fond memories of childhood.
- Rich and buttery butterscotch filling that melts in your mouth.
- Simple ingredients that you probably already have in your pantry.
- Easy-to-follow steps make it perfect for bakers of all levels.
- Impressive enough to serve at gatherings, yet comforting for a cozy night in.
- Pairs beautifully with whipped cream or ice cream for an extra treat.
- Perfect for any occasion, from family dinners to holiday celebrations.
Storage & Reheating Instructions
Storing your old school butterscotch tart is super simple! Once it’s completely cooled, cover it tightly with plastic wrap or place it in an airtight container. You can keep it in the refrigerator for up to three days, which is perfect for those late-night cravings. If you want to enjoy it later, you can freeze the tart as well! Just wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. It should last about a month in the freezer. When you’re ready to indulge, thaw it overnight in the fridge. No need to reheat it; this tart is best served chilled, allowing those rich butterscotch flavors to shine. Trust me, it’s just as delicious cold!
Serving Suggestions for Old School Butterscotch Tart
To elevate your old school butterscotch tart experience, I highly recommend serving it with a generous dollop of freshly whipped cream. The light, airy texture contrasts beautifully with the rich filling, creating a delightful balance. If you’re feeling extra indulgent, a scoop of vanilla ice cream works wonders too—just imagine that creamy, cold goodness melting into the warm butterscotch! For a touch of elegance, you can sprinkle some chopped nuts or a drizzle of caramel sauce on top. And don’t forget a sprinkle of sea salt; it adds a lovely pop of flavor that you’ll absolutely adore.
Print
Old School Butterscotch Tart: 7 Comforting Bites of Nostalgia
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A classic dessert featuring a rich butterscotch filling in a buttery tart shell.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- 1 egg yolk
- 2 tablespoons cold water
- 1 cup brown sugar
- ¼ cup corn syrup
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, butter, and sugar until crumbly.
- Add egg yolk and cold water; mix until dough forms.
- Roll out the dough and fit it into a tart pan.
- Bake for 15 minutes until lightly golden.
- In a saucepan, combine brown sugar, corn syrup, and cream; heat until smooth.
- Stir in butter, then remove from heat.
- Whisk eggs and vanilla into the mixture.
- Pour filling into the baked tart shell.
- Bake for an additional 25 minutes until set.
- Let cool before serving.
Notes
- Serve with whipped cream for extra flavor.
- Can be stored in the refrigerator for up to three days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
Keywords: old school butterscotch tart
