Macadamia tart won't stick around

Recipe Finder

June 05, 1996|By Ellen Hawks | Ellen Hawks,SUN STAFF

Just roll this thought around in your head and you'll taste it. A macadamia nut caramelized tart. Bet you want to try one.

Wilma Edwards of Lumberton, N.C., wrote that she had "turned on a TV station and heard the name but didn't get the ingredients. Can you help me?"

Her answer came from Darlene Townsend of Baltimore, who says her recipe was "adapted from one which originated at Chez Panisse as published in Compliments of the Chef, 1985. I made this dessert for an 'island party' a few years ago and it disappeared almost as soon as it was set on the table."

Macadamia nut caramelized tart

Makes 8 to 10 servings

PASTRY SHELL:

1/2 cup unsalted butter

1 cup all-purpose flour

1 tablespoon sugar

3 to 4 drops each of almond and vanilla extracts

1 tablespoon water

FILLING:

1/2 cup unsweetened shredded coconut

1 1/4 cup macadamia nuts

6 tablespoons butter

3 tablespoons honey

3 tablespoons heavy cream

3 egg yolks

5/8 cup brown sugar

vanilla extract to taste, about 1/4 teaspoon.

Heat oven to 375 degrees.

Cut butter into bits and let it soften slightly. Mix flour with the sugar in a bowl and, with a pastry cutter, cut the butter into the flour mixture until it resembles very coarse meal. Mix extracts with the water and quickly stir into the butter and flour. Gather dough into a ball and flatten it slightly. Cover with plastic wrap and chill for at least 1 hour.

Allow dough to stand at room temperature until it is workable, then press into a 9-inch tart ring. Do not use a black tart pan or the shell will burn. Cover shell lightly with plastic wrap and chill for an hour in freezer. Bake shell on lower shelf of the oven for about 25 minutes or until golden brown. Prick the bottom gently during baking as it begins to puff. Remove shell from the oven and set aside to cool.

Toast coconut and nuts in the 375-degree oven until light golden brown, about 2 to 3 minutes. Stir occasionally to toast evenly. Set aside to cool enough to handle.

Melt butter with the honey, stir in cream and stir that mixture into egg yolks and sugar, whisking just until thoroughly mixed. When nuts have cooled enough to handle, chop them coarsely in chunks about 1/4 to 3/8 inches.

Stir nuts and coconut into sugar mixture and add a little vanilla to taste.

Pour mixture into baked shell and bake in for about 20 minutes or until set.

How about some Indian fry bread? The request came from Lynda Perrie of Walla Walla, Wash., and her answer came from many directions. Colleen Armstrong of Castle Rock, Wash., wrote, "I am a Cawlitz Indian but I got this recipe from the Warm Springs, Ore., reservation restaurant."

Indian fry bread

3 cups all-purpose flour

2 tablespoons baking powder

1 tablespoon sugar

1 teaspoon salt

1 teaspoon lard

2 cups, approximately, cold water

fat for frying

Mix all dry ingredients and cut in lard. Add water to make a thick dough. Knead well.

Break off handfuls of dough and fry in deep fat until golden brown.

Recipe requests

Ruth Jordan of Hampstead wants a recipe for German sour beef and bread dumplings. "My mother has passed on and I know she used ginger snaps, different spices, onions. Some sour beef is sweet but I like the German sour beef."

Margaret Messenger, no address, would like to have a poppy seed cake recipe that is baked in a tube pan, using both white and whole wheat flour.

Chef Gilles Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings which each recipe makes. We will test the first 12 recipes sent to us.

Pub Date: 6/05/96

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