Butterscotch Tart

New Zealand Listener, Volume 18, Issue 457, 25 March 1948, Page 23

Butterscotch Tart

Dear Aunt Daisy, Would you please publish in The Listener your recipe for butterscotch tart? You put it over the air a month or two ago and it sounded very simple. The recipe I have is very complicated and expensive, "Lyall Bay." This is an easy one: One cup brown sugar; 2 tablespoons butter; 2 generous teaspoons flour; 1 egg yolk; 1 cup milk; 1 egg-white beaten well. Boil the sugar and butter together until soft.» Beat the egg yolk well and add to the flour, then add the milk. Beat this until very smooth, Mix this well into the sugar and butter, and cook until it thickens. Lemon or vanilla can be used as flavouring. Pour this into a pie-pan lined with baked pie crust. To the beaten egg white add 1 tablespoon sugar, spread over top of pie and brown in oven. This is a very good one too: One pint milk; 1 large egg; 7 tablespoons flour; ¥% teaspoon vanilla; 1% teaspoon salt; 4 teaspoon vinegar; 1 cup brown sugar; 1 tablespoon butter. A baked pastry shell. Scald 12 cups of the milk. Mix the remainder to a smooth paste with the flour. Add the salt and stir into the milk. Cook and stir till the mixture thickens. Then add the sugar and the egg yolk beaten light, and mixed with a tablespoon of cold water. Cook and stir about 2 minutes longer. Add the butter, vanilla and vinegar. Half cool, pour into the baked pastry shell. Dot with a meringue made from the eggwhite beaten stiff and mixed with 1 tablespoon of icing sugar. Then brown the meringue in a very moderate even, about 10. minutes.