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1
To make the crust--In a large bowl, combine the flour, sugar, baking powder, and salt.
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2
Add the butter and cut it into the dough using two knives, a pastry blender, or your fingertips until the dough looks crumbly.
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3
Add the egg and 1 tablespoon water; mix with a fork until the dough just holds together.
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4
(If the dough won't come together, add up to another 1-1/2 teaspoons water, a tiny bit at a time.)
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5
Don't overmix; the dough should feel slightly sticky.
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6
Shape the dough into a 6-inch log.
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7
Wrap it in plastic and refrigerate until firm, about 1 hour.
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8
Heat the oven to 400 degrees.
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9
Cut the chilled dough into six equal pieces.
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10
Roll each piece into a round about 1/8-inch thick.
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11
Prick the rounds all over with a fork and gently fit them into 4-inch tartlet pans, trimming any excess dough.
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12
Line each tartlet with foil and fill with dried beans or pie weights.
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13
Bake the tartlet shells for about 15 minutes.
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14
Remove the pie weights and the foil and bake an additional 5 minutes until golden.
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15
Cool on a rack.
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16
Combine the toasted nuts, coconut, and raisins with the warm butterscotch sauce.
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17
Divide the filling among the six tartlet shells.
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18
Bake until the filling at 400 degrees just starts to bubble, 7 to 9 minutes.
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19
Using a wide spatula, carefully transfer the tartlets to a rack.
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20
Allow the tartlets to cool for 5 minutes.
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21
Carefully remove the tartlets from their pans and serve warm with a dollop of unsweetened whipped cream or creme fraiche, if you like.
