BUTTERSCOTCH TART

Steps:

• 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.