Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon baking powder
- Pinch salt
- 4 tablespoons unsalted cold butter
- cut into small pieces
- 1 large egg
- beaten slightly
- 1 tablespoon cold water; 11/2 teaspoons more if needed
- 1/2 cup cashews
- well toasted
- 1/2 cup sliced almonds
- well toasted
- 1/2 cup walnut pieces
- well toasted
- 1/3 cup shredded coconut
- well toasted
- 1/2 cup golden raisins
- 11/4 cups warm Butterscotch Sauce (see recipe)
Instructions
- To make the crust--In a large bowl, combine the flour, sugar, baking powder, and salt.
- Add the butter and cut it into the dough using two knives, a pastry blender, or your fingertips until the dough looks crumbly.
- Add the egg and 1 tablespoon water; mix with a fork until the dough just holds together.
- (If the dough won't come together, add up to another 1-1/2 teaspoons water, a tiny bit at a time.)
- Don't overmix; the dough should feel slightly sticky.
- Shape the dough into a 6-inch log.
- Wrap it in plastic and refrigerate until firm, about 1 hour.
- Heat the oven to 400 degrees.
- Cut the chilled dough into six equal pieces.
- Roll each piece into a round about 1/8-inch thick.
- Prick the rounds all over with a fork and gently fit them into 4-inch tartlet pans, trimming any excess dough.
- Line each tartlet with foil and fill with dried beans or pie weights.
- Bake the tartlet shells for about 15 minutes.
- Remove the pie weights and the foil and bake an additional 5 minutes until golden.
- Cool on a rack.
- Combine the toasted nuts, coconut, and raisins with the warm butterscotch sauce.
- Divide the filling among the six tartlet shells.
- Bake until the filling at 400 degrees just starts to bubble, 7 to 9 minutes.
- Using a wide spatula, carefully transfer the tartlets to a rack.
- Allow the tartlets to cool for 5 minutes.
- Carefully remove the tartlets from their pans and serve warm with a dollop of unsweetened whipped cream or creme fraiche, if you like.
- Yield: 6 servings
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