Prep 20 mins
Cook 40 mins
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.
- 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
- 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.
- 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 teaspoons 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.
This was easy to do and was delicious. I took it to a family gathering, and everyone wanted the recipe. It's similar to pecan pie but much less sweet. It's a keeper!