Macadamia Nut Tart with Frangipane and Raspberry Marmaladede

By JuliaCuisine
March 12, 2011
2 Comments


Author Notes: I tasted a similar one at a hotel and I started bringing up ideas to create something similar because i loved it! My friends and family that have tasted my tart have been impressed and all agree they have never tasted anything like it!JuliaCuisine

Serves: 8-10

Ingredients

Butter Crust

  • 6 ounces Butter
  • 3 1/4 ounces Powder Sugar
  • 1 Large Egg
  • 1/2 teaspoon Vanilla
  • Peel of 1 Orange
  • 7 ½ ounces All purpose Flour
  • ½ teaspoons Pure Vanilla Extract
  • ½ cups Fine Raspberry Marmalade, with or without seeds
  • 14 ounces whole macademia nuts

Frangipane

  • 2 ¼ ounces Butter
  • ounces Sugar
  • ½ teaspoons Pure Vanilla Extract
  • 4 ½ ounces Almond Paste
  • 1/8 teaspoon Lime Juice
  • 1/8 teaspoon Almond Extract
  • 1 Large Egg
  • 2 ¼ ounces All purpose Flour
  • 10½ ounces Macadamia Nuts (whole)
  • Orange or Apricot Glaze (for top after baking)

Directions

Butter Crust

  1. Use 9inch Pie Shell with removable bottom Pre-heat oven to 325º F
  2. Cream butter, add powdered sugar . Add 1 Large egg, vanilla, Orange peel, and at the end add the flour, without blending too much. Softly roll the dough ¼ in. thick, and and place it on pie shell. Save left over of dough for a lattice on top.
  3. Marmalade: Spread the marmalade on bottom of pie shell evenly. If you feel using a little bit more you may do so.
  4. Frangipane.Spread the frangipane mix on top of the marmalade .
  5. Nuts: Arrange the macademias starting from the edge around.
  6. You may lattice the left over crust on top.
  7. Put tart on 325 degree oven for 45 to 50 minutes when ready glace the tart with orange or apricot jam heated up and strained.

Frangipane

More Great Recipes:
Pie|Fruit|Serves a Crowd|Winter|Dessert

Reviews (2) Questions (0)

2 Comments

fishersfoodie March 21, 2011
This is a beautiful tart--going to try it this weekend.
 
Author Comment
JuliaCuisine March 13, 2011
To make Frangipane: <br />Cream sugar and butter, add in three parts the almond paste, so it will blend evenly. Add vanilla, lime juice, almond extract, egg and flour. Set aside.