Macadamia and golden syrup pies

 

(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.