I thought the crust was too egg-y, but I think that's because I used Xtra Large eggs and not large. Also, the nuts were wayyy salty. When they say unsalted, they mean it!
2.4.09 Jen's Baby Shower! This time, I made it in a 7" tart pan and there was leftover crust, filling and nuts but that's ok. Crust was not eggy but must remember to cook thoroughly until a nice golden brown otherwise, it will feel soggy later when you put in the filling. In response to Susanne and others who might be wondering: corn syrup is a must for that solid chewiness and how golden? Well, maybe like the top of the tart in the picture.
1 1/4 C flourPreheat 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 tbsp. ice water, pulsing until mixture begins to come together in a ball.
2 T brown sugar
1/4 t salt
1 stick cold unsalted butter
1 large egg yolk
1/2 C packed brown sugar
1 large egg
1/4 t salt
2 T unsalted butter, melted
1/4 C light corn syrup
2 T dark rum
1 1/3 C unsalted macadamia nuts, coarsely chopped
Press into 9" round tart pan with 1" sides, prick bottom with a fork and chill in freezer 15 minutes. Bake until medium golden brown about 25-35 minutes, remove from oven.
Meanwhile, mix 1 egg, 1/2 C brown sugar and salt until pale and ribbony, 7-10 minutes. Beat in melted butter, corn syrup and rum. Pour mixture into tart shell and sprinkle with nuts.
Bake 25 minutes or until a knife inserted comes out clean and cool on wire rack for at least 1 hour. Serve with vanilla or ginger ice cream, if desired.
Makes 1 9" tart, 12 servings, from Sunset