Subject: Butterscotch Tart
From: Unicorn (unicorn@indenial.com)
Date: Fri Jun 22 2001 - 07:39:06 EDT
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F O O D F U N N Y
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Reader Joyce Elling sends us another tale of cross-cultural cooking:
My husband and I had been married a very short time when we had the
opportunity to have an exchange student from Japan for several weeks.
We decided to have a special breakfast her first morning with us, so
my husband made his famous homemade waffles with real maple syrup. We
called our student to the breakfast table and she sat down, looked at
her plate with a waffle on it and began to giggle. We understood when
she held up her chopsticks with a puzzled expression. How do you eat
a waffle with chopsticks?
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T O D A Y ' S R E C I P E
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Its origins are shrouded in mystery, but the name implies that
butterscotch originated in Scotland. Regardless of its birthplace,
this a modern Scottish classic.
Butterscotch Tart
1 pastry crust for an 8-inch (20 cm) tart or pie pan
1 cup (250 ml) light brown sugar
5 Tbs (75 ml) cornstarch (cornflour)
3/4 cup (175 ml) milk
2 Tbs (30 ml) butter
1/4 tsp (1 ml) vanilla extract
2 eggs, separated
1/2 cup (125 ml) sugar
1/2 tsp (2 ml) cream of tartar
Line an 8-inch (20 cm) tart or pie pan with the pastry crust. Line
the pastry with wax paper and fill the crust with dried beans or rice.
Bake in a preheated 400F (200C) oven for 10 minutes. Remove the paper
and beans and bake an additional 5 to 10 minutes, until the crust is
light golden brown. Remove the crust from the oven and set aside.
Meanwhile, combine the brown sugar and cornstarch in a mixing bowl.
Bring the milk to a boil in a saucepan and pour over the brown sugar
mixture, stirring to dissolve the sugar. Return the mixture to the
saucepan and bring to a boil over moderate heat, stirring constantly,
and continue to stir while the mixture boils gently for 3 minutes.
Remove from the heat and stir in the butter, vanilla, and egg yolks.
Stir over low heat for an additional 2 minutes, and pour the mixture
into the pie shell. Beat the egg whites until stiff but not dry,
adding the sugar and cream of tartar a little at a time as you beat.
Mound the egg whites on top of the butterscotch filling and bake in a
preheated 300F (150C) oven until the meringue is lightly browned,
about 30 minutes. Serve warm, chilled, or at room temperature. Makes
one 8-inch (20 cm) pie to serve 6 to 8.
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