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Butterscotch Tartlets

Courses: Dessert
Serves: 6 people

Recipe Ingredients

  Tartlet Crust
1 1/2 cups 93g / 3.3ozAll-purpose flour
2 tablespoons 30mlSugar
1/2 teaspoon 2.5mlBaking powder
1   Salt
4 tablespoons 60mlUnsalted cold butter - cut small pieces
1 tablespoon 15mlEgg - beaten slightly (large)
1 tablespoon 15mlCold water - plus up to
1 1/2 teaspoons 7.5mlCold water - if needed
1/2 cup 118mlCashews - well toasted
1/2 cup 46g / 1.6ozSliced almonds - well toasted
1/2 cup 118mlWalnut pieces - well toasted
1/3 cup 30g / 1.1ozShredded coconut - well toasted
1/2 cup 80g / 2.8ozGolden raisins
1 1/4 cups 296mlWarm Butterscotch Sauce - (see recipe)

Recipe Instructions

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.

This recipe yields 6 servings.

CHEF DU JOUR - (Show # DJ-9492) - from the TV FOOD NETWORK


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