Sunset/November 2006

Macadamia Nut Tart
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
1 tart (9-in) about 1 hour, plus 1 hour to cool


INGREDIENTS:
1-1/4 cups all-purpose flour 2 tbsp plus 1/2 cup packed dark brown sugar 1/2 tsp salt
3/4 cup cold unsalted butter, cut into pieces, plus 2 tbsp melted butter 1 large egg yolk, plus 1 large egg 1/4 cup light corn syrup
2 tbsp dark rum 1-1/3 cups unsalted macadamia nuts, coarsely chopped



1 Preheat oven to 375. In a food processor, whirl flour, 2 tbsp brown sugar, and 1/2 tsp salt. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and pulse to combine. Add 2 to 3 tbsp 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 tsp 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 and serve with vanilla or ginger ice cream, if you like.

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