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BUTTERSCOTCH TARTS

2/8/2009

8 Comments

 

  I tend to go about things backwards.  I start my day planning dessert instead of thinking about what dinner should be that evening.  I'll blame that on my aunt.  She lived next door to us in Amana, Iowa when I was growing up, and she would call me over in the morning to show me the cake or pie that we would be eating that night.  We'd ooh and ah.  I would go back home, and the anticipation would build during the day.  I'm certain that is one of the reasons I love to bake.  You are able to admire the results of your hard work for several hours or longer.  Once you take that fish from the oven or those over-easy eggs out of the skillet, you had better eat them before they get cold.  But desserts can be appreciated for much longer.  With Valentine's Day approaching, I'm certain that decadent desserts are on everyone's mind.  I have a feeling that this week's posts will be heavy in that category.

                               BUTTERSCOTCH TARTS
                          
• 1 pre-baked 9-inch tart shell or 6 4-inch pre-baked tart shells
• 1/4 cup butter
• 1/2 cup dark brown sugar
• 1/2 cup boiling water
• 2 tablespoons cornstarch
• 1 tablespoon flour
• large pinch of salt
• 1 1/4 cups whole milk
• 2 egg yolks, slightly beaten
• 1/2 teaspoon vanilla
• 3/4 cup heavy cream, beaten with powdered sugar added, to taste
• toasted, slivered almonds
1.  In a heavy pan, melt the butter and cook until golden.  Stir in the brown sugar and cook over medium heat for about two minutes.  You need to watch very closely at this point, because you do not want the brown sugar to burn, and it can happen very quickly.  Take from heat and carefully, pour in the boiling water. 
2.  In a saucepan, combine the cornstarch, flour, and salt and mix to a smooth paste with the milk.  Stir in the brown sugar mixture and cook over gentle heat, stirring, until boiling and thickened.  Cook 1 minute.  Pour half the mixture into the egg yolks, stirring vigorously, and return to the remaining mixture in the pan.  Cook 1 minute longer, stirring until the mixture thickens slightly.  Take from the heat and add the vanilla.  Cool and pour into the baked tart shell or individual shells.  Just before serving, top with the freshly whipped cream and sprinkle with the toasted almonds. 

8 Comments
Medena link
2/9/2009 08:01:54 am

That is funny, I sometimes do that too, plan the dessert, and then dinner! Hey, sometimes dessert dictates what dinner should be! Like if it's really complicated dessert, I'll make a light, easy dinner and vice versa...

Tarts look delightful! :)

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Tartelette link
2/9/2009 10:43:37 am

Now that is the way to go about the day, desserts first! The tarts sound fantastic!

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tom | tall clover farm link
2/16/2009 12:00:59 am

Butterscotch is one of my favorite flavors; thanks for providing such a delectable vehicle for its delivery.

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Julie Kollitz
2/16/2009 04:50:46 am

I can attest...this is the best dessert I've ever had! Eileen made this for me when I was recovering from breast cancer surgery and I've never forgotten the kindness OR how delicious the butterscotch tarts were! I'm glad to have the recipe.

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lisaiscooking link
2/21/2009 10:42:29 pm

I've been trying to find the perfect butterscotch recipe to recreate my Grandmother's pie. These tarts look delicious! Love the almonds on top too.

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Nikki Jean link
2/22/2009 03:04:10 am

oooh. I'm in butterscotch heaven.

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ingrid link
2/26/2009 05:13:07 am

You lucky girl! I wish I had someone in my family growing up that loved to bake.

Your tarts look fabulous! I'd be excited if you showed me one of those bad boys first thing in the morning okay anytime of day!
~ingrid

Reply
Sara link
2/26/2009 12:50:14 pm

My grandmother always said to start with dessert then dinner so you wouldn't be too full for dessert...

Delicious looking tarts1

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