Butterscotch & Rye Nut Tart

Sweet, nutty and comfortingly sticky is this tart made with Walnuts, Almonds and Hazelnuts combined with Rye Bread and set in a Butterscotch filling, This kit makes a 20cm tart and can be eaten warm (with a little drizzle of cream) or at room temperature. 

CHEF'S TREAT: our full kit comes with a professional Exoglass tart ring, which is the perfect size, depth and shape for this tart AND it's dishwasher friendly (we know how important that is)! 

Serves: 6-8

• BigBox = all ingredients provided
• SmallBox = dry and ambient ingredients only

Difficulty Level: Intermediate

W H A T ' S   I N   T H E   B O X ?

Perfectly Weighed Ingredients (allergens in bold, full information here)

• T55 French Patisserie Wheat Flour 
• Chopped Almonds, Walnuts and Hazelnuts (nuts)
• 82% Fat French Butter (milk)**
• Cacklebean Arlington White Free-Range Egg**
• Tate & Lyle Light Brown and Icing Sugars
• Tate & Lyle Golden Syrup
• Sourdough Rye Wheat Breadcrumbs
• Egg Yolk Powder
• Salt

**not included in SmallBox size.

Handy Baking Equipment

• 20cm Matfer Exoglass Tart Ring
• Baking Parchment
• Dough Scraper
• Mini Measuring Cup

D O   I   N E E D   A N Y T H I N G   E L S E ?

You will also need a mixing bowl, rolling pin, mixing spoon, saucepan, your hob, oven and a splash of water.

You can use a stand mixer (with paddle attachment) or a food processor if you wish too, but it is not necessary. 

**For SmallBox, you will also need to add one egg and 200g unsalted butter**

H O W   L O N G   W I L L   I T   T A K E ?

Preparation 30 mins + Chilling 30 mins + Baking 25 mins = Total: 1 hour 25 mins

T U T O R I A L

Bake-a-long at home with our Butterscotch & Rye Nut Tart tutorial. 

S T O R A G E

THE BAKESTERBOX - Chilled items: please refrigerate immediately. Dry items: store in a cool, dry place. 

BIGBOX - use within a week.  SMALLBOX - use within one month. 

THE TART - if not being eaten on the day its made, store in the fridge and eat within three days, allowing to come back to room temperature before serving.