Lime and Macadamia Tart Recipe

Preparation: To make the pastry, process the flour, butter, sugar, and salt in a food processor fitted with a steel blade until the mixture resembles coarse meal. Add the egg yolk. With the machine running, add enough of the water for the dough to gather into a ball. Remove from the machine, dust with flour, and wrap with plastic wrap. Refrigerate the dough at least 1 hour. Preheat oven to 400 degrees F. Roll out the dough into a 12-inch circle on a lightly floured surface. Line a 9-inch tart pan with the dough. Trim and crimp the edges. Prick the bottom of the dough all over with a fork. Line the shell with parchment paper and weight with dried beans or pie weights. Bake the shell for 15 minutes. Remove the weights and let cool. To make the filling, remove the zest from the limes with a vegetable peeler and chop fine with a chef's knife. Place the zest, sugar, eggs, and ground macadamia nuts in a food processor fitted with a steel blade. Process for 30 seconds. Squeeze the juice from the limes and add the juice and butter to the egg mixture. Process until well combined, about 10 seconds. Remove the paper from the shell and carefully pour in the filling. Bake until the filling is firm and lightly browned on top, about 30 minutes. Let cool to room temperature. Cut the tart into wedges and garnish each serving with whipped cream and whole macadamia nuts. Yield: 6 to 8 servings Recipe Source: The Silver Palate Good Times Cookbook by Julee Rosso & Sheila Lukins (Workman Publishing) Reprinted with permission.