Pineapple Macadamia Nut Tart

I found this recipe on finecooking.com and absolutely had to make it.  I had never made a tart before, so this entered the realm of the unknown.  In fact, I didn't even have a tart pan.  I had to buy one specially for this recipe.  Good thing there is a cooking store right down the street from my husband's work, huh?  I'll not disclose the number of times I have sent him there to pick up a little something.  

This tart has a buttery, nutty macadamia crust and filling, and is topped with juicy fresh pineapple.  A note of warning:  Do not spill boiling honey on your hand when you make this recipe.  You will not like the extreme pain or the unsightly blisters that now comprise what used to be the palm of your hand.  Thanks to my husband for finishing this recipe for me while I tied an ice pack to my hand for the rest of the night.

Pineapple Macadamia Nut Tart


Crust:
1/2 cup toasted macadamia nuts
1/4 cup granulated sugar
1 cup (4.5 ounces) all purpose flour
1/4 teaspoon kosher salt
1/2 cup (4 ounces, 1 stick) cold butter, cut into 1/2 inch pieces
1 large egg, lightly beaten


Filling:
3/4 cup macadamia nuts
1/4 cup granulated sugar
1 large egg
1/4 cup (2 ounces, 1/2 stick) butter, softened
2 Tablespoons all purpose flour
1/4 teaspoon rum extract
1/4 teaspoon vanilla extract


Topping:
1 Tablespoon all purpose flour
1 medium fresh pineapple (about 3.5 pounds) peeled, cut lengthwise into quarters, cored, and cut crosswise into 1/8 inch thick slices
3 Tablespoons honey
1/4 teaspoon rum extract


For the crust, pulse the nuts and sugar together in a food processor until finely chopped but not smooth.  Add the flour and salt and pulse to combine.  Add the butter and pulse until the dough resembles coarse crumbs.  Pour the egg evenly over the mixture and pulse just until combined.  Do not overmix.


Press the crust evenly into a 9 1/2 inch tart pan with a removable bottom.  The dough will be sticky.  If it sticks to your hands, dip your fingers in water.  Freeze the crust for 20 to 30 minutes.


For the filling, grind the macadamia nuts in the food processor until they resemble coarse sand.  Add the remaining filling ingredients and process for about 2 minutes, until completely smooth.


Preheat the oven to 375F.


Spread the filling evenly over the tart crust, leaving a 1/4 inch border around the edge of the pan.  Sprinkle the 1 tablespoon of flour evenly over the filling.  To place the pineapple, tightly layer the pineapple in a ring around the outside edge of the tart, leaving a 1/4 inch border at the edge of the pan.  Tightly layer another ring of pineapple, overlapping the first ring by about a 1/2 inch.  Repeat the tight layers overlapping each previous layer 1/2 inch until you reach the center of the tart.  You may not use all of the pineapple.  The pineapple will shrink as it bakes, so make sure to err on the side of more pineapple than less.  


Bake the tart for 30 to 35 minutes, rotating the pan after about 20 minutes for even baking.    While the tart bakes, place the honey in a small bowl and warm in the microwave until it is thin and runny.  Stir in the rum extract.  After the tart bakes for 30 to 35 minutes, remove from the oven and gently brush on half of the honey mixture.  Place back in the oven and continue baking for about 10 minutes more.  Remove tart from the oven and place on a wire rack.  Brush the tart with the remaining syrup and let cool completely.  Makes 6 to 8 servings.


Enjoy!  -Cardamommy