FOR THE TARTLET CRUST:
- 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
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.
FOR THE FILLING:
- 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)
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