This delicious tart has received rave reviews and was wildly popular in the 1980s, when Macadamia nuts were considered exotic.
Serves 8 to 10
Pastry:
1½ cups all-purpose flour
1½ cups cake flour
¼ cup granulated sugar
2 cups unsalted butter, softened
3 large eggs yolks
¼ cup heavy cream
Filling:
⅓ cup packed brown sugar
¼ cup granulated sugar
½ cup corn syrup
2 large eggs
2 large egg yolks
1 tbsp. unsalted butter, softened
½ Madagascar vanilla bean, split
1½ tbsp. Frangelico
8 oz. macadamia nuts, coarsely chopped and toasted
1. To make the pastry, blend the flours, sugar, and butter in a mixer bowl with the paddle attachment or dough hook attachment until crumbly. In a pourable container, beat the egg yolks and the cream. Add to the flour mixture and blend until the dough is well mixed.
2. Divide the dough into 3 equal portions and press each into a disk. Wrap each disk with plastic wrap and then with foil. Refrigerate for 10 minutes.
3. Preheat the oven to 350°F.
4. Butter a 10-inch or 12-inch tart pan with a removable bottom.
5. Take one dough disk and roll it out to fit the tart pan.
6. Place in the tart pan and bake until light brown, 20 to 25 minutes. Set aside.
7. To make the filling: In a large bowl, whisk together the sugars, corn syrup, eggs, and egg yolks until light and fluffy. Set aside.
8. In a small saucepan over medium heat, melt the butter, then add the vanilla bean and Frangelico liqueur. Cook until the butter turns brown, about 3 minutes. Discard the bean and add the butter mixture to the sugar mixture. Fold in the nuts. Pour the filling into the prepared tart shell and bake until set, 28 to 32 minutes.
9. Wrap tightly and store in the freezer for up to 2 months.
Note: This recipe makes extra dough that can be used for other purposes. Do not try to cut the recipe down or the chemical balance of the dough will change.
