Pineapple-Rum & Macadamia Nut Tart
Pineapple, rum and macadamia nuts…need I say more? I shouldn’t have to, but I will because this tastes so awesome you simply must try it. With a sweet sticky pineapple topping, a crispy crust and in between is a creamy nut filling – so delicious!
Once the dough for the crust has been combined, pour into a tart pan and use your (wet) fingers to press the crust evenly around the bottom. If dough is too soft, wrap in plastic and chill for 1 hour before trying to press into pan. Once pan is filled, place in freezer for 20 minutes.
Trim and core pineapple, then slice into 1/8” thick slices. Cut rings into 1” wide pieces. Process filling in food processor until smooth the spread evenly over crust, leaving a ¼” border.
For the pineapple topping, sprinkle nut filling with flour then arrange pineapple starting along the outer edge (leaving ¼” border from crust edge) overlapping each piece. The flour will help to absorb excess moisture from the pineapple as it bakes.
As you spiral towards the center, each concentric circle should overlap the outer one by ½”. You may not use all the pineapple. In the first picture below I didn’t start my pineapple circle close enough to the edge, so I went back and added another row (tucking the pineapple under that initial row). Make sure you do a neat job, this dessert is all about presentation!
While the tart is baking combine honey and rum in a small saucepan and heat over med-high until mixture is reduced slightly, about 2 minutes. Once the tart is out of the oven, gently brush half of the rum mixture over pineapple slices, and return to oven for another 5-15 minutes, until crust is deep golden brown. Remove from oven and brush on a bit more of the rum mixture (will not use all), and let cool.
Pineapple-Rum & Macadamia Nut Tart
Ingredients
Crust
- ½ cup macadamia nuts toasted
- ¼ cup sugar
- 1 cup Flour Blend for Baking
- Pinch salt
- ½ cup butter or margarine cubed & cold
- 1 egg lightly beaten
Filling
- ¾ cup macadamia nuts
- ¼ cup sugar
- 1 egg
- ¼ cup butter or margarine
- 1 ½ Tbsp Flour Blend for Baking
- 1 Tbsp rum
- ¼ tsp vanilla
Topping
- 1 Tbsp Flour Blend for Baking
- 1 whole pineapple
- 3 Tbsp honey
- 2 Tbsp rum
Instructions
- Pulse the nuts and sugar together in a food processor until finely chopped. Add flour and a pinch of salt, pulse quickly to combine. Add butter, pulsing until large crumbs form. Add egg and pulse until just combined. If the dough is really soft, wrap in plastic wrap and chill for an hour. If it's workable, use wet fingers to press dough into a 9 ½” tart pan (with removable bottom), and up the sides. Place crust in freezer for 20 minutes.
- Trim and core pineapple, then slice into 1/8” thick slices. Cut rings into 1” wide pieces.
- For the filling, pulse nuts in food processor until finely chopped. Add remaining ingredients and process until completely smooth, about a minute. Spread filling evenly over crust, leaving a ¼” border.
- For the topping, sprinkle the flour over the filling (this will absorb the moisture from the pineapple as it bakes) then arrange pineapple starting along the outer edge (leaving ¼” border from crust edge) overlapping each piece. As you spiral towards the center, each concentric circle should overlap the outer one by ½”. You may not use all the pineapple.
- Bake at 375°F for 30 minutes. While tart is baking combine honey and rum in a small saucepan and heat over med-high until mixture is reduced slightly, about 2 minutes. Set aside.
- Remove tart from oven and gently brush half of the rum mixture over pineapple slices, and return to oven for another 5-15 minutes, until crust is deep golden brown.
- Brush on a bit more of the rum mixture (will not use all), and let cool.
Notes
