Apple Butter Scotch Tart

Preparation info
    • Difficulty


Appears in

By Nigella Lawson

Published 1998

  • About


  • pastry using 120 g flour
  • 500 g cooking apples (or substitute rhubarb or


Make a pastry case (to line a 21 cm flan case), fill it with the cored, peeled and fairly thinly sliced cooking apples and spread over the top a walnut-coloured butterscotch paste made by mixing the sugar with the flour, a small pinch of salt and the eggs beaten with the cream.