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.
6-3/4 ounces (1-1/2 cups) all-purpose flour
2 tablespoons powdered sugar
1 / 2 c. teaspoon baking powder
Pinch of salt
2 oz (4 tablespoons) cold unsalted butter, cut into small pieces
1 large egg, lightly beaten
1 tablespoon cold water 1-1/2 c. tea more if necessary
1 / 2 cup cashews, toasted
almonds 1 / 2 cup sliced, toasted
1 / 2 cup toasted walnut pieces
1 / 3 cup shredded coconut, toasted and
1 / 2 cup golden raisins
1-1/4 cups hot butterscotch sauce
Cream sauce caramel
4 ounces (8 tablespoons) unsalted butter
2 / 3 cup dark brown sugar
2 / 3 cup sugar
1-1/2 c. teaspoon salt
2 tablespoons water
3 / 4 cup light corn syrup
3 / 4 cup heavy cream
2 teaspoons vanilla extract
Direnctions
1. In a large bowl, combine flour, sugar, baking powder and salt. Add butter and cut the dough with two knives, a pastry blender or fingertips until mixture resembles crumbly. Add egg and 1 tablespoon water and mix with fork until dough holds together just. (If the dough does not come together, add up to another 1-1/2 teaspoons of water, a little at a time.) Do not overmix the dough should feel slightly sticky. Shape dough into a log 6 inches. Wrap in plastic and refrigerate until firm, about 1 hour.
2. Preheat oven to 400 degrees F. Cut the chilled dough into six equal pieces. Roll each piece into a round about 1 / 8 inch thick. Rummaging around with a fork and gently into the cake pan 4 inches, trim any excess dough.
3. Line each tart with foil and fill the dried beans or pie weights. Bake tart shells for about 15 minutes. Remove the pie weights and foil and cook for 5 minutes, until golden brown. Cool on a wire rack.
4. Preheat oven to 350 degrees F. Combine the toasted nuts, coconut and raisins with warm caramel sauce. Divide filling among six tartlets. Bake until filling just starts to bubble, from 7 to 9 minutes. Using a wide spatula, transfer the cake onto a wire rack. Let the cakes cool for 5 minutes. Carefully remove the cakes from their pans and serve warm with a dollop of whipped cream or unsweetened whipped cream if desired.
Caramel sauce
In a medium, heavy saucepan, melt butter. Stir in both sugars, salt, water and corn syrup. Bring the mixture to a boil over medium-high heat, stirring to dissolve sugar. Cook the mixture for 5 minutes, stirring often. You'll see large, slow bubbles as it boils. Remove sauce from heat. Slowly whisk the cream and vanilla (the sauce can spray). Let the sauce cool to warm before serving.
Make ahead: Refrigerated, this sauce will keep for about two weeks. Reheat over low heat, add cream if too thick.
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