Butterscotch Tartlets
Serves: 4
Weldon Lockman
1 January 1970
Based on User reviews:
50
Spice
45
Sweetness
52
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour2 tbsps
Sugar1 tsp
Baking Powder1 pinch
Salt1 large
Egg (beaten slightly)1 tbsp
Water (cold ; 11/2 tsps)1 cup
Cashew (well toasted)1 cup
Golden RaisinsDirections:
1
Roll each piece into a round about 1/8-inch thick
2
To make the crust--In a large bowl, combine the flour, sugar, baking powder, and salt
3
Add the butter and cut it into the dough using two knives, a pastry blender, or your fingertips until the dough looks crumbly
4
Add the egg and 1 tablespoon water; mix with a fork until the dough just holds together
5
(If the dough won't come together, add up to another 1-1/2 teaspoons water, a tiny bit at a time
6
) Don't overmix; the dough should feel slightly sticky
7
Shape the dough into a 6-inch log
8
Wrap it in plastic and refrigerate until firm, about 1 hour
9
Heat the oven to 400 degrees
10
Cut the chilled dough into six equal pieces
11
Prick the rounds all over with a fork and gently fit them into 4-inch tartlet pans, trimming any excess dough
12
Line each tartlet with foil and fill with dried beans or pie weights
13
Bake the tartlet shells for about 15 minutes
14
Remove the pie weights and the foil and bake an additional 5 minutes until golden
15
Cool on a rack
16
; Combine the toasted nuts, coconut, and raisins with the warm butterscotch sauce
17
Divide the filling among the six tartlet shells
18
Bake until the filling at 400 degrees just starts to bubble, 7 to 9 minutes
19
Using a wide spatula, carefully transfer the tartlets to a rack
20
Allow the tartlets to cool for 5 minutes
21
Carefully remove the tartlets from their pans and serve warm with a dollop of unsweetened whipped cream or creme fraiche, if you like
22
Yield: 6 servings;