Butterscotch Tart - cooking recipe

Ingredients

Pastry
2 cups white flour
4 ounces cold butter
2 tablespoons powdered sugar
1 egg yolk
1 tablespoon ice water
Filling
3/4 cup brown sugar, lightly packed
1/3 cup flour
1 cup milk
3 tablespoons butter
1 teaspoon pure vanilla extract
1 egg yolk
Meringue
2 egg whites
2 tablespoons icing sugar

Preparation

Preheat oven to 350 degrees.
Lightly butter a flan pan.
For the pastry: Sift the flour into a large bowl and add the butter.
With your fingers rub the butter and flour together until mixture is fine and crumbly.
Stir in sugar.
Add the yolk and ice water.
Mix to a soft dough and press into a ball.
Roll pastry between two sheets of plastic wrap.
Remove plastic and line the bottom and sides of flan pan with pastry.
Trim edges.
Cover with plastic wrap and place in fridge to chill for 20 minutes.
Cut a piece of parchment paper and line bottom of pastry.
Fill with pie weights, beans or rice.
Bake for 35 minutes.
Remove from oven, discard paper and the beans or rice if using.
Set flan pan aside.
To make Filling: Place sugar and flour in a heavy based medium pan.
Make a well in the center.
Using a whisk add the milk slowly, whisking to a smooth paste.
Add butter.
Stir with the whisk over low heat for about 7-8 minutes or until the mixture boils and thickens.
Remove from heat.
Whisking quickly add the yolk and vanilla extract until smooth.
Spread filling into precooked pastry.
Smooth out top.
For the Meringue: Place the egg whites in a cold, dry glass bowl.
With Cold beaters beat whites until firm peaks form.
Slowly add the sugar while beating until mixture is thick and glossy and the sugar is dissolved.
Spoon meringue over filling and swirl into peaks.
Bake for 20 minutes or until meringue is a light golden brown.
Remove and cool on a wire rack.
Serve warm or cold.