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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Straight out of Sunset Magazine. I saw this recipe while waiting in the Dr.'s office and couldn't wait to try it. Yummy! A buttery tart that has just enough sweet filling to hold the nuts together. I'll be posting a picture soon. This will definitely be a Christmas must have in my home. Ingredients:
1 1/4 cups all-purpose flour |
2 tablespoons packed dark brown sugar |
1/2 cup packed dark brown sugar |
1/2 teaspoon salt |
3/4 cup cold unsalted butter, cut into pieces, plus |
2 tablespoons melted butter |
1 large egg yolk, plus |
1 large egg |
1/4 cup light corn syrup |
2 tablespoons dark rum |
1 1/3 cups unsalted macadamia nuts, coarsely chopped |
Directions:
1. Preheat oven to 375°. In a food processor, whirl flour, 2 tablespoons brown sugar, and 1/4 teaspoons salt. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and pulse to combine. Add 2 to 3 tablespoons ice water, pulsing until mixture begins to come together in a ball.
2. Press dough into bottom and up sides of a 9-in. round tart pan with 1-in. sides. Prick bottom of tart with a fork and chill in freezer 15 minutes. Bake crust until medium golden brown, 15 to 25 minutes, and remove from oven (leave oven on).
3. Meanwhile, in a standing electric mixer on high speed, beat whole egg, remaining 1/2 cup brown sugar, and remaining 1/4 teaspoons salt until pale and ribbony, 7 to 10 minutes. Beat in melted butter, corn syrup, and rum.
4. Pour sugar mixture into tart shell and sprinkle with macadamia nuts. Bake tart until a knife inserted in center comes out clean, about 25 minutes. Cool tart on a wire rack at least 1 hour. Cut into wedges.
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