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
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Ingredients
- Butter Crust
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6 ounces
Butter
-
3 1/4 ounces
Powder Sugar
-
1
Large Egg
-
1/2 teaspoon
Vanilla
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Peel of 1 Orange
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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
-
2¼ 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
-
Use 9inch Pie Shell with removable bottom
Pre-heat oven to 325º F
-
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.
-
Marmalade: Spread the marmalade on bottom of pie shell evenly. If you feel using a little bit more you may do so.
-
Frangipane.Spread the frangipane mix on top of the marmalade .
-
Nuts: Arrange the macademias starting from the edge around.
-
You may lattice the left over crust on top.
-
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.
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