Megan and Andy: Pear and macadamia tart
Pear and macadamia tart with honey glaze
- Preparation time : 20 mins
- Cooking time : 45 mins (+ standing)
- Serves: 4-6
Ingredients
300ml cream1 tbs icing sugar
1 tsp vanilla extract
Pear and macadamia tart
2 tbs honey
1 pear, peeled, thinly sliced
Juice and zest of 1 lime
100g macadamia halves
85g butter, plus extra, to grease
110g (1/2 cup) caster sugar
1 egg
1 tsp vanilla extract
125ml (1/2 cup) milk
150g self-raising flour
Honey glaze
80ml (1/3 cup) honey
Juice of 1 lime
1 tbs cognac or brandy (optional)
Method
1. To make tart, preheat oven to 160C. Grease and line a 20cm x 10cm loaf pan, leaving a 2cm overlap on each side. Drizzle honey over base of pan, then top with pear slices in a single layer. Sprinkle lime zest on top.
2. Place macadamias in a food processor and process until well ground and fine crumbs form.
3. Using an electric mixer, beat butter and sugar in a medium bowl until light and fluffy. Beat in egg and vanilla extract, then stir in lime juice. Alternating between the two, gradually stir in milk with combined flour and ground macadamias until combined. Pour into prepared pan.
4. Bake for 45 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes, then remove from pan and place on a serving plate.
5. Meanwhile, to make honey glaze, place all ingredients in a small saucepan over low heat and cook for 1 minute or until honey is melted. Bring to the boil and simmer for 3 minutes or until thickened slightly.
6. Beat cream, icing sugar and vanilla extract in a medium bowl until firm peaks form.
7. Drizzle glaze over warm tart, then cut into slices and serve with vanilla cream.
Tips:
- Keep an eye on the honey while cooking as it gets very hot and may spit when boiling.- This tart would also be great served with a chocolate sauce. Heat 100ml thickened cream in a small saucepan, remove from heat and add 150g chopped dark chocolate. Stand for 5 minutes and stir until smooth.
