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Photo: Lisa Romerein Photo by: Photo: Lisa Romerein

Macadamia Nut Tart

This buttery tart has just enough brown sugar filling to hold the nuts together, no more.

Sunset NOVEMBER 2006

  • Yield: Makes 1 tart (9 in.); 12 servings
  • Total: 1 Hour


  • 1 1/4 cups all-purpose flour
  • 2 tablespoons plus 1/2 cup packed dark brown sugar
  • 1/2 teaspoon 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 tablespoons 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 1/4 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.

Note: Nutritional analysis is per serving.


To omit the rum in the filling, use 1 1/2 tablespoons of water plus 1 teaspoon of rum extract. 

Nutritional Information

Amount per serving
  • Calories: 350
  • Calories from fat: 64%
  • Protein: 3.5g
  • Fat: 25g
  • Saturated fat: 10g
  • Carbohydrate: 28g
  • Fiber: 0.4g
  • Sodium: 118mg
  • Cholesterol: 72mg

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Macadamia Nut Tart Recipe