(for the filling)
100g unsalted butter, melted
1/2 cup golden syrup
1/2 firmly packed light brown sugar
1/2 t mixed spice
zest and juice of 1 lemon
3 eggs
2 cups unsalted macadamias, halves
thick cream to serve
(for the pastry)
grated zest of 1 lemon
100g icing sugar, sifted
2 cups plain flour
150g unsalted butter, chilled
1 egg plus 1 extra egg yolk
[how to make]
(for the pastry)
*Place zest, icing sugar, flour and butter in a food processor with a pinch of salt.
*Process until mixture resembles fine breadcrumbs.
*Add egg and extra yolk, then process until mixture forms a smooth ball (add 1~2 T chilled water if necessary).
*Wrap in plastic wrap and chill for 30 minutes.
*Uncover pastry and cut into 4 equal pieces.
*Roll into balls, then roll out flat on a floured board.
*Use the pastry to line 8 lightly greased about 10cm loose-bottomed tart pans.
*Chill for a further 15 minutes.
*Preheat the oven to 400 degrees.
*Line pastry shells with baking paper, fill with pastry weight and blind bake for 10 minutes.
*Remove paper and weights and return pastry shells to the oven for a further 5 minutes until the pastry is light golden and dry.
*Reduce the oven to 350 degrees.
(for the filling)
*Place butter, syrup, brown sugar, spice, zest, juice and eggs in a large mixing bowl and beat until mixture comes together.
*Pour into pastry shells and sprinkle macadamias over top.
*Bake for 15 to 20 minutes until filling is firm and nuts are golden.
*Cool for 10 minutes, then remove from pans.
*Serve warm with cream.
-makes 8-
Note: I adapted the recipe from delicious.com.au.
Labels: macadamia nut pie recipe, nut pie recipe, pie recipe
