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Butterscotch, Rye & Nut Tart Baking Kit

Regular price £20.00
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Only 29 items in stock!

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

CHEF'S TREAT: our standard and large kits come with a professional Exoglass tart ring. It's the perfect size for this tart AND is dishwasher friendly too!

Serves: 6-8

Difficulty Level: Intermediate

W H A T ' S   I N   T H E   B O X ?

STANDARD baking kits contain dry ingredients + handy baking equipment. Recommended if buying as a baking gift!

LARGE baking kits contain dry ingredients + chilled ingredients + handy baking equipment

REFILL baking kits contain dry ingredients only.

Allergens in bold, see full information here.

DRY/AMBIENT BAKING INGREDIENTS

  • Organic Shipton Mill Patisserie Wheat Flour
  • Almonds, Walnuts, Hazelnuts
  • Tate & Lyle Light Brown and Icing Sugars
  • Tate & Lyle Golden Syrup
  • Sourdough Rye Wheat Breadcrumbs
  • Egg Yolk Powder
  • Salt

CHILLED INGREDIENTS (optional)

  • 82% Fat Unsalted French Butter
  • Cacklebean Free-Range Egg

HANDY BAKING EQUIPMENT (optional)

  • 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, sharp knife, fork, clingfilm, 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, but it is not necessary. 

For STANDARD and REFILL baking kits, you will need to add 1 egg and 140g unsalted butter.

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

Preparation 30 mins + Chilling 65 mins + Baking 40 mins = Total: 2 hour 15 mins

T U T O R I A L

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

S T O R A G E

THE BAKING BOX - Store dry ingredients in a cool, dry place; use within 8 weeks. Store chilled ingredients in the fridge and use within one week.

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