Macadamia maple tart
This Macadamia Maple Tart features a rich combination of macadamia nuts, brown sugar, and maple syrup, with a hint of orange zest. It's baked in a buttery crust for a delightful dessert perfect for any occasion.
Cook time 55 min
Prep time 120 min
Ingredients:
1.50 cups all-purpose white wheat flour1/4 cup sugar
1/4 cup butter
3 eggs
1 cup macadamia
1 cup brown sugar
1/3 cup maple syrup
1/3 cup light sour cream
1 tbsp corn flour
2 tbsp orange zest
Indulge in the nutty and sweet flavors of this delectable Macadamia Maple Tart. Combining the rich taste of macadamia nuts with the sweetness of maple syrup and a hint of orange zest, this tart is perfect for any special occasion or just as a delightful treat to enjoy with your coffee or tea.
Instructions:
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9-inch tart pan with removable bottom.
- In a large bowl, combine the all-purpose flour and sugar.
- Add the chilled butter pieces and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Add one of the eggs and mix until the dough starts to come together.
- Press the dough evenly into the bottom and up the sides of the prepared tart pan.
- Prick the bottom of the crust with a fork to prevent puffing up during baking.
- Place the tart crust in the refrigerator to chill while you prepare the filling.
- In a large bowl, whisk together the remaining two eggs, brown sugar, maple syrup, light sour cream, corn flour, and orange zest until smooth and well combined.
- Remove the tart crust from the refrigerator.
- Spread the chopped macadamias evenly over the bottom of the tart crust.
- Pour the filling mixture over the macadamias, spreading it out evenly with a spatula if necessary.
- Place the tart on a baking sheet to catch any drips.
- Bake in the preheated oven for about 35-40 minutes, or until the filling is set and the crust is golden brown.
- If the crust starts to brown too quickly, cover the edges with aluminum foil to prevent burning.
- Remove the tart from the oven and allow it to cool completely on a wire rack.
- Once cooled, remove the tart from the pan.
- Slice and serve as desired.
There you have it—a delightful Macadamia Maple Tart that's sure to impress your family and friends. The combination of crunchy macadamias, rich maple syrup, and a perfectly baked crust makes this tart satisfyingly sweet and delicious. Enjoy it warm or at room temperature, perhaps with a scoop of vanilla ice cream on the side.
Macadamia maple tart FAQ:
Bake the tart in a preheated oven at 350°F (175°C) for about 35-40 minutes, or until the filling is set and the crust is golden brown.
The tart is done when the filling is set, and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The crust should also be golden brown.
Yes, you can store leftover Macadamia Maple Tart. Cover it well with plastic wrap or place it in an airtight container. It can be kept in the refrigerator for up to 3 days.
You can substitute light sour cream with plain Greek yogurt or regular sour cream. Just ensure the consistency remains similar for the best results.
Use a 9-inch tart pan with a removable bottom for this recipe. This size is ideal for the amount of dough and filling provided.
Tips:
- For a more flavorful crust, consider toasting the flour lightly before mixing it with the butter and sugar.
- Ensure your butter is cold when incorporating it into the flour to create a crumbly and flaky crust.
- Roast the macadamia nuts for a few minutes before adding them to the tart for an enhanced nutty flavor.
- If you don't have light sour cream, you can substitute with heavy cream or Greek yogurt for a similar texture.
- To prevent the tart from sticking to the pan, generously grease it or use a parchment paper lining.
- Allow the tart to cool slightly before cutting to ensure that the filling sets properly and you get clean slices.
Nutrition per serving
10 ServingsCalories 360kcal
Protein 6g
Carbohydrates 45g
Fiber 1.83g
Sugar 27g
Fat 18g
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