You’ll need six 4-inch tartlet pans to make these small tarts. If you don’t have all the nuts on hand, just use 1-1/2 cups total of what you do have; I’ve made this recipe with just cashews—it’s delicious.
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 Tbs. 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.) 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°F. 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.
To fill and bake the tartlets:
Heat the oven to 350°F. Combine the toasted nuts, coconut, and raisins with the warm butterscotch sauce. Divide the filling among the six tartlet shells. Bake until the filling 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 crème fraîche, if you like.
nutrition information (per serving):
sat fat g
Photo: Mark Ferri