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Pineapple-Rum & Macadamia Nut Tart

Marla Hingley
Prep Time 3 hrs
Cook Time 45 mins
Total Time 3 hrs 45 mins
Servings 18



  • 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


  • 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


  • 1 Tbsp Flour Blend for Baking
  • 1 whole pineapple
  • 3 Tbsp honey
  • 2 Tbsp rum


  • 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.


How to tell if a pineapple is ripe – it should be fragrant, especially at its base. The skin should give slightly when squeezed. The brighter and greener the leaves, the fresher the pineapple will be. Pulling a leaf is an unreliable indicator of ripeness.
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