Macadamia Nut Tart

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.

• Ready In: 1 hr
• Serves: 12

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.