(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
17 oz. Bartlett pears
1/4 cup whole almonds
30 pecan halves
30 whole hazelnuts
1/4 cup whole pistachios
1/4 cup dried currants
1/4 cup golden raisins
1 scant cup suprefine sugar
3 1/2 T salted butter
2 vanilla beans
2/3 cup acacia honey
3 T pear brandy
[how to make]
*Preheat the oven to 300 degrees.
*Peel pears, core them, and cut them into quarters. Set aside.
*Toast the nuts in the oven for 5 minutes.
*In a pan, heat the sugar dry over high heat, stirring it occasionally as it begins to caramelize.
*When it is golden brown, remove the pan from the heat and carefully add the salted butter.
*Stir well to combine.
*Split the vanilla beans in half lengthwise and add them to the pan.
*Add the pear pieces and caramelize them for 5 minutes, making honey and pear brandy to this mixture. Set aside to cool.
*Pour this mixture into an oval terracotta dish.
*Increase the oven temperature to 350 degrees.
*On a floured work surface, roll the puff pastry dough into a very thin oval less then 1/16" thick with a rolling pin.
*Use a pastry brush to brush some of the egg yolk onto the edges of the pastry.
*Place the pastry onto the dish, egg side down, and pinch the edges to seal.
*Chill for 30 minutes.
*Remove the pie from the refrigerator and apply the rest of the egg wash to the puff pastry.
*Use a fork to create a design on top of the pastry.
*Chill for 30 minutes, then bake for 40 minutes.
*Serve immediately.
Note: I adapted the recipe from "Tarts" by Frederic Anton & Christelle Brua.
Labels: nut pie recipe, pear pie recipe, pie recipe
