Ingredients:

  •  1 ½ cup all-purpose flour
  • 1 tablespoon granulated sugar
  •  ¼ teaspoon salt
  • ½ cup cold unsalted butter, cut into small pieces
  • 1 large egg yolk, lightly beaten
  • 1 ¼ cups unsalted butter
  • 2/3 cup whole milk
  • (1 1/3 cups + 1 tbsp) light brown sugar
  • 6 tablespoons plain flour
  • 3 See’s Scotchmallow hearts
  • ¼ teaspoon salt

 Instructions: 

  1.  In a food processor, combine flour, granulated sugar and salt. Add butter pieces to the flour mixture: pulse motor until it resembles coarse meal. This can be done without a food processor in a bowl with a pastry cutter. With the motor running add egg yolk and 3-4 tablespoons of cold water, 1 tablespoon at a time: process until mixture comes together in a ball. Form dough into a flat disk, wrap with plastic wrap and chill until firm but pliable, about 1 hour.
  2. On a lightly floured surface, roll out the dough to approximately 1/8th “thickness. Lay it over a 9- inch fluted tart tin then push it down into the base and sides with your hands so it closely lines the tin. Cut away any loose edges, leaving an overhang of about an inch or so.
  3. Prick the base of the pastry a few times with a fork, then place in the fridge to chill for another 30 minutes.
  4. Preheat an oven to bake at 375°. Place a sheet of baking paper over the pastry, then cover with baking beans.
  5. Bake for 12 minutes, then remove the baking beans and paper and bake for a further 3-5 minutes, until the pastry is cooked through and starting to go golden around the edges.
  6. Whilst the pastry is still hot, carefully slice away the excess pastry with a sharp knife so you have a nice flat edge.
  7. To prep the filling mix the flour with half of the milk to form a smooth paste. Set this aside.
  8. Add the butter and the other half of the milk to a large saucepan and heat on a medium setting until the butter has completely melted.
  9. Add the brown sugar and stir until dissolved.
  10. Add the Scotchmallow hearts and stir until partially dissolved.
  11. Add the flour paste and stir well. Cook until just starting to bubble and thicken – about 6-8 minutes.
  12. Remove the pan from the heat and add the salt. Place into a blender or food processor, and blend on high for 1 minute. Strain the blended mixture through a fine mesh strainer.
  13. Pour the butterscotch into the prepared pastry case and let it cool to room temperature.
  14. Chill in the fridge for at least 4 hours or preferably overnight.