Butterscotch Tarts


1/2 cup firmly packed brown sugar
2 tablespoons cornstarch
1 tablespoon flour
1/4 teaspoon salt
2 cups milk
2 eggs, slightly beaten
1 tablespoon butter
1 teaspoon vanilla extract
4 fully baked individual tart shells
Whipped cream, for garnish (optional)


In a 4-cup microwave-safe measure, combine brown sugar, cornstarch, flour and salt. Stir in milk. Microwave on high (100 percent) until milk just starts a full boil (6 to 8 minutes), stirring every 2 minutes. Be careful not to overcook. Slowly stir eggs into milk mixture until well combined. Microwave on high until thickened (1 to 2 minutes). Stir in butter and vanilla. Spoon mixture into tart shells. Cover and chill. Serve, topped with whipped cream, if desired. A garnish of paper-thin slices of fresh kumquat, lemon or orange balances the taste of the sweet filling. Serves 4.


Apple Butterscotch Tart
Sweet butterscotch, brown sugar and cinnamon give this elegant apple tart a rich aroma and flavor. Perfect served warm with ice cream or whipped topping.


1 pastry for single-crust pie
5 cups peeled and thinly sliced tart green apples
1 cup NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup chilled butter or margarine
1 container vanilla ice cream


PREHEAT oven to 375° F. LINE 9-inch tart pan with removable bottom with pastry; trim away excess pastry. Arrange apples in pastry shell; sprinkle morsels over apples. Combine flour, sugar and cinnamon in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Sprinkle mixture over filling. BAKE for 40 to 45 minutes or until apples are tender when pierced with a sharp knife. Remove side of tart pan. Serve warm with ice cream. Makes 8 servings.