Nuts About Butterscotch Tartlets

Nuts About Butterscotch Tartlets
Photo by Mark Ferri


  • 2 oz. (4 Tbs.) unsalted cold butter, cut into small pieces
  • ½ cup cashews, well toasted
  • ½ tsp. baking powder
  • 1/3 cup shredded coconut, well toasted
  • ½ cup sliced almonds, well toasted
  • 1 ¼ cups warm Butterscotch Sauce
  • 1 large egg, beaten slightly
  • + 6 more ingredients
    • ½ cup golden raisins
    • Pinch table salt
    • 1 Tbs. cold water; 1-½ tsp. more if needed
    • 6 ¾ oz. (1-½ cups) all-purpose flour
    • ½ cup walnut pieces, well toasted
    • 2 Tbs. granulated sugar

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 Tbs. water; mix with a fork until the dough just holds together. (If the dough won’t...

View full recipe at Fine Cooking


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