Lime and Macadamia Tart

(for the pastry)

1 1/2 cups all purpose flour
1/2 cup unsalted butter, cold, cut into small pieces
1 T sugar
pinch salt
1 egg yolk
1 to 2 T ice water

(for the filling)

2 large limes
1/2 cup sugar
2 eggs
1/2 cup ground unsalted macadamia nuts
6 T unsalted butter, melted

(for the garnish)

whipped cream
6 to 8 whole macadamia nuts


[how to make]

(for the pastry)

*Process the flour, butter, sugar, and salt in a food processor fitted with a steel blade until the mixture resembles coarse meal.
*Add the egg yolk.
*With the machine running, add enough of the water for the dough to gather into a ball.
*Remove from the machine, dust with flour, and wrap with plastic wrap.
*Refrigerate the dough at least 1 hour.

*Preheat oven to 400 degrees.

*Roll but the dough into a 12" circle on a lightly floured surface.
*Line a 9" tart pan with the dough.
*Trim and crimp the edges.
*Prick the bottom of the dough all over with a fork.
*Line the shell with parchment paper and weight with dried beans or pie weights and let cool.

(for the filling)

*Remove the zest from the limes with a vegetable peeler and chop fine with a chef's knife.
*Place the zest, sugar, eggs, and ground nuts in a food processor fitted with a steel blade.
*Process 30 seconds.
*Squeeze the juice from the limes and add the juice and butter to the egg mixture.
*Process until well combined, about 10 seconds.
*Remove the paper from the shell and carefully pour in the filling.
*Bake until the filling is firm and lightly browned on top, about 30 minutes.
*Let cool to room temperature

(for the finish)

*Cut the tart into wedges and garnish each serving with whipped cream and whole macadamia nuts.

-makes 6 to 8-

Note: I found this recipe in "The Silver Palate Good Times Cookbook".