Plum Macademia Nut Tart
This tart is not only very beautiful and elegant, but also it is decadent. It reminds me of France because as with most French food, a small portion satisfies the palette. Don’t let the sliced fruit fool you–this is rich! And because it is aesthetically pleasing it adds a lovely touch to any table. I won’t lie, this takes some time to make, but because there are different elements (the crust, the filling, the glaze) you won’t be slaving for consecutive hours. And the result is well worth the effort.
One thing I must tell you: don’t forget to toast the nuts! As I have said before, it really does make a difference!
Plum Macadamia Nut Tart:
- 6 oz. macadamia nuts, toasted (no skins) and finely chopped
- 4 tablespoons sugar
- 1.5 cups flour plus an additional tablespoon
- pinch of salt
- 9 tablespoons butter
- 1 large egg
- 1 teaspoon vanilla
Pastry Cream + Fruit
- 9 tablespoons sugar
- 6 large egg yolks (Save the whites and make yourself an omelet!)
- 5 tablespoons flour
- pinch of salt
- 2 cups light cream, scalded
- 2 teaspoons vanilla
- 4-6 plums, pitted and sliced
- 1 cup apricot jam
Make the crust
Preheat oven to 375 F.
Mix finely chopped nuts with sugar in a bowl. Add the flour and salt. Cut butter into small pieces and us fingers to mix it into the nuts/sugar. In a separate small bowl, lightly beat the egg and add the vanilla to it. Work this mixture into the flour mixture a little at a time. Pull the dough into a ball. If it won’t stay in a ball or if it feels too dry, add a tablespoon of water.
Butter a 10-inch tart pan very well. Make sure every little crack is filled with butter. It is better to over butter than to not butter enough here! (Just think how sad you will be if your tart sticks to the pan!) Evenly press the dough into the pan. Chill for at least 30 minutes. Remove from refrigerator. Use a knife or fork to poke a few holes into the dough. (This will allow air to escape and prevent it from puffing up while baking.) Bake for 25-45 minutes, depending on your oven. You’ll know it is done when it is a nice golden brown. Keep an eye on it! Cool completely before filling.
Make the pastry cream
In a saucepan whisk together the sugar and egg yolks until they are thick and lighter in color. Stir in the flour and salt. Slowly add the scalded cream in a steady stream, whisking all the while. Place over medium heat and stir constantly. Bring to a boil. (It is imperative it comes to a boil.) Keep whisking. Once it has boiled for a few seconds remove from heat and add vanilla. Strain through a wire strainer. Cool in the fridge or by placing the saucepan in a bowl full of ice. Cover with plastic wrap touching the cream and chill in the fridge.
Make the glaze
Heat jam in a saucepan until soft. Strain through a wire strainer. Use while warm.
Assemble the tart
Pour cooled pastry cream into cooled crust. Arrange sliced plums on top in a decorative pattern. Brush delicately with glaze.
Adapted from recipe copyright Roberta Dowling.