This tart is a celebration of summer any time of the year with the buttery macadamias perfectly complementing the juicy, ripe peaches. It is ideal for entertaining as it can be made ahead of time and be ready when you are!
SERVES 12 | PREPARATION TIME 2 HRS 25 MIN
(INCLUDES RESTING TIME) | COOKING TIME 1 HR
INGREDIENTS
PASTRY TART BASE
- 180g butter
- 300g plain flour
- 90g icing sugar
- 1 egg
- 1 egg yolk
FILLING
- 35g honey (we used manuka)
- 225g unsalted butter
- 60g castor sugar
- 100ml cream
- ½ vanilla bean
- 550g macadamias, roughly chopped
- 300g peaches, finely sliced
METHOD
1 To prepare the pastry, cut the butter into a 1 cm dice. Place the butter into a bowl then add the flour and icing sugar. Rub the butter into the flour and icing sugar to form a crumble. Add the egg then mix together until a dough has formed. Wrap the pastry and place into the refrigerator to rest for 2 hours.
2 Preheat the oven to 160°C. Roll the pastry out to a 5 mm thickness then line a 27 cm tart ring. Cover the pastry with a sheet of baking paper then top the baking paper with baking beans or rice, this will help keep the tart flat while cooking. Place into the oven to blind bake for 15 minutes then remove from the oven.
3 Remove the baking beans/rice. Lightly beat the egg yolk then brush a thin layer around the surface of the tart. Return to the oven to cook for a further 5 minutes then remove and set aside. Increase the oven to 175°C.
4 For the filling, place the honey, butter, sugar, and cream in a saucepan. Scrape the seeds from the vanilla bean then add the seeds to the mixture. Place the saucepan onto a medium to high heat and bring to the boil. Cook for 2 to 3 minutes then add the macadamia nuts. Stir to combine then cook for a further minute.
5 Place the peach slices in the tart base and carefully pour the mixture over the top then place into the preheated oven. Bake for 25 minutes then rotate the tart and cook for a further 10 minutes. The tart should be golden brown all over, otherwise bake for a little longer until this is achieved. Remove from the oven and leave to cool in the mould. Once cool, remove from the mould and cut into wedges. Serve with your favourite ice cream or just on its own.
RECIPE: Matt Moran
This article was originally published in the article Macadamia Magic in Issue 36 – The Mindful Quiet. You can purchase previous issues and enjoy more enchanting content here.
