Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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

Kate Washington
This Story Originally Appeared On sunset.com

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Credit: Lisa Romerein

Recipe Summary

total:
1 hr
Yield:
Makes 1 tart (9 in.); 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

  • 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.

  • 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.

Chef's Notes

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

Nutrition Facts

350 calories; calories from fat 64%; protein 3.5g; fat 25g; saturated fat 10g; carbohydrates 28g; fiber 0.4g; sodium 118mg; cholesterol 72mg.
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