Macadamia Nut Tart

Photo by Heather S.

PREP TIME

20

minutes

TOTAL TIME

110

minutes

SERVINGS

12

servings

PREP TIME

20

minutes

TOTAL TIME

110

minutes

SERVINGS

12

servings

Ingredients

  • PASTRY CRUST

  • 1-3/4

    cups all-purpose flour

  • 1/4

    cup granulated sugar

  • 1

    stick ( 1/2 cup) salted butter, chilled

  • 2

    large egg yolks

  • 3

    tablespoons ice water

  • FILLING

  • 1

    cup corn syrup

  • 1

    stick (1/2 cup) plus 3 tablespoons salted butter

  • 1

    cup granulated sugar

  • 2

    tablespoons unsulfurized molasses

  • 1/4

    teaspoon salt

  • 2

    large eggs, lightly beaten

  • 1

    teaspoon vanilla extract

  • 2-1/2

    cups unsalted dry-roasted macadamia nuts

  • Whipped cream (optional)

Directions

Prepare the crust: Combine flour, sugar, and butter, and work with a pastry cutter until dough resembles coarse meal. Add egg yolks and water, and mix with a fork just until dough can be shaped into a ball. Or, using a food processor fitted with a metal blade, combine flour, sugar, and butter. Process until dough resembles coarse meal. Add egg yolks and water and process just until a ball begins to form. Shape dough into a disk and wrap tightly in plastic wrap or plastic bag. Chill in refrigerator 1 hour or until firm. Prepare the filling: Combine the corn syrup, butter, sugar, molasses, and salt in a double boiler. Bring to a boil over medium: heat, stirring occasionally. Remove from heat and cool to room temperature. Once cool, add the egg, and vanilla and stir until smooth. Set syrup mixture, aside until ready to use. (Mixture can be made up to 2 days in advance and refrigerated until it is, ready to use.) Assemble the tart: Preheat oven to 300°F. Spray. nonstick cooking spray on an 8- or 9-inch tart pan. with a removable bottom. On a floured board using a floured rolling pin, roll. out dough to a 10-inch circle, 1/4 inch thick. Place, pasrty in pan, lightly pressing it into the botom and sides. Roll off excess dough from the top edge with rolling pin. Fill the pastry shell with the macadamia nuts. Pour filling over nuts and bake 90 minutes or until golden brown. Let pie cool, remove sides of pan and garnish with whipped cream, if disired.

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