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Ingredients

• 6-3/4 ounces  (1-1/2 cups) all-purpose flour
• 2 tablespoons  granulated sugar
• 1/2 teaspoon  baking powder
•   Pinch table salt
• 2 ounces  (4 tablespoons) unsalted cold butter, cut into small pieces
• 1 large  egg, beaten slightly
• 1 tablespoon  cold water; 1-1/2 teaspoons more if needed
• 1/2 cup  cashews, well toasted
• 1/2 cup  sliced almonds, well toasted
• 1/2 cup  walnut pieces, well toasted
• 1/3 cup  shredded coconut, well toasted
• 1/2 cup  golden raisins
• 1-1/4 cups  warm Butterscotch Sauce

Description

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.

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