Ingredients Jump to Instructions ↓

  1. 1 1/4 cup(s) all-purpose flour

  2. 1 tablespoon(s) sugar

  3. 1/4 teaspoon(s) salt

  4. 1/2 cup(s) cold, unsalted butter (1 stick) , cut into bits 5 tablespoon(s) iced water (up to 6 tablespoons)

  5. 333 cup(s) macadamia nuts

  6. 1/2 cup(s) sugar

  7. 1 tablespoon(s) all-purpose flour

  8. 1/4 teaspoon(s) anise seeds

  9. 1 pound(s) firm-ripe plums , pitted, each half cut into thirds 8 ounce(s) jicama , peeled, cut into 1 1/2-inch-long, 1/4-inch-thick sticks 1 tablespoon(s) unsalted butter , melted 1 tablespoon(s) sugar

Instructions Jump to Ingredients ↑

  1. For the Crust: In a large bowl, mix flour, sugar, and salt. Add butter; cut in with a pastry blender until the mixture resembles small peas. Add 5 tablespoons of the water, tossing with a fork, until dough starts to clump, adding extra water if needed. Gather dough into a ball and flatten into a disk. Wrap in plastic wrap; refrigerate 1 hour.

  2. Adjust oven rack to lowest position; heat oven to 400 degrees F. Line a large cookie sheet without sides with parchment paper and dust paper with flour.

  3. For the Filling: In a food processor, pulse nuts, 1/4 cup of the sugar, flour, and anise seeds until the mixture forms fine crumbs. In a bowl, combine plums, jicama, and another 1/4 cup of sugar; toss.

  4. Roll dough on parchment paper to a 12-inch circle; sprinkle 1/2 cup of crumb mixture evenly over dough to within 2 inches of edge. Pile plum mixture over crumbs. Fold dough edges up and onto filling, pleating the dough to form a rustic border. Sprinkle remaining crumbs over exposed filling. Brush border with melted butter and sprinkle with remaining 1 tablespoon sugar. Bake 42 to 45 minutes, until crust is golden. Transfer tart on parchment to a wire rack to cool.


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