Macadamia maple tart

Place flour, sugar and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg. Process until dough just comes together. Turn pastry onto a lightly-floured surface. Knead until just smooth. Shape into a disc. Cover with plastic wrap. Refrigerate for 30 minutes.

Preheat oven to 180°C. Grease a 3cm-deep, 34cm x 10cm (base) fluted loose-based flan pan. Roll pastry between 2 sheets of baking paper until 5mm thick. Line base and sides of pan with pastry. Trim excess. Cover pan with plastic wrap. Refrigerate for 10 minutes.

Place pan on a baking tray. Line pastry case with baking paper. Half-fill with uncooked rice or ceramic pie weights. Bake for 10 minutes. Remove paper and rice or weights. Bake for 5 minutes or until light golden. Set aside to cool. Reduce oven to 160°C.

Make macadamia maple: filling Combine sugar, maple syrup, butter, cream, eggs, cornflour and rind in a bowl. Whisk until smooth.

Arrange nuts over base of pastry case. Pour filling over nuts. Bake for 40 minutes or until just set. Remove from oven. Stand for 10 minutes. Remove from pan. Serve.