FOR THE TARTLET CRUST
1 1/2 c All-purpose flour
2 tb Sugar
1/2 ts Baking powder
1 pn Salt
4 tb Unsalted cold butter; cut
-into small
; pieces
1 lg Egg; beaten slightly
1 tb Cold water; 11/2 teaspoons
-more
; if needed
-FOR THE FILLING-
1/2 c Cashews; well toasted
1/2 c Sliced almonds; well toasted
1/2 c Walnut pieces; well toasted
1/3 c Shredded coconut; well
-toasted
1/2 c Golden raisins
2 3/4 c Warm Butterscotch Sauce;
-(see recipe)
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;
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
CHEF DU JOUR MELISSA MURPHY SHOW #DJ9492
Recipe courtesy of Melissa Murphy, Sweet Melissa Patisserie, Inc.
Busted and entered for you by: Bill Webster
Yields
6 servings