Nuts About Butterscotch Tartlets

Instructions

1. Tartlet Crust
2. 1

   In a large bowl, combine the flour, sugar, baking powder, and salt.

3. 2

   Add the butter and cut it into the dough until the dough looks crumbly.

4. 3

   Add the egg and 1 tblesp. 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 tsp. water, a tiny bit at a time).

5. 4

   Don't overmix; the dough should feel slightly sticky.

6. 5

   Shape the dough into a 6-inch log.

7. 6

   Wrap it in plastic and refrigerate it until firm, about 1 hour.

8. 7

   Heat the oven to 400°.

9. 8

   Cut the chilled dough into 6 equal pieces.

10. 9

    Roll each piece into a round about 1/8 inch thick.

11. 10

    Prick the rounds all over with a fork and gently fit them into 4-inch tartlet pans, trimming away the excess dough.

12. 11

    To blind bake: Line each tartlet with foil and fill them with dried beans or pie weights.

13. 12

    Bake the tartlet shells for about 15 min.

14. 13

    Remove the pie weights and foil and bake an additional 5 min. until golden.

15. 14

    Cool on a rack.

16. Filling
17. 15

    Heat the oven to 350°.

18. 16

    Combine the toasted nuts, coconut, and raisins with the warm butterscotch sauce.

19. 17

    Divide the filling among the six tartlet shells.

20. 18

    Bake until the filling just starts to bubble, 7-9 minutes.

21. 19

    Using a wide spatula, carefully transfer the tartlets to a rack.

22. 20

    Allow the tartlets to cool for 5 min.

23. 21

    Carefully remove the tartlets from their pans and serve warm with a dollop of unsweetened whipped cream, or crème fraîche, if you like.