Page 289 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

1
. In the bowl of a food processor, pulse together the macadamia
nuts, flour, salt, and sugar. Add the butter, and continue pulsing

until the mixture looks like coarse cornmeal. In a small bowl, whisk
together the egg and vanilla. Pour the mixture into the processor
and pulse until the dough just comes together. Turn the dough out
onto a piece of plastic wrap. Shape it into a loose disk, cover it
entirely with plastic wrap, and refrigerate it for 30 minutes.

2
. Press the dough into a fluted 8-inch (20-cm) tart pan, forming an
even layer. Allow it to rest in the freezer for 30 minutes.

3
. Preheat the oven to 325°F (165°C). Line the crust with parchment
and fill it with pie weights or dried beans. Bake the crust for 20 to
30 minutes, until it is lightly golden brown and baked through. Allow
it to cool completely.

Procedure for the caramel
1
. In a large saucepan, combine the sugar, corn syrup, salt, and 2
tablespoons (30 ml) water and stir the mixture over low heat until
the sugar crystals completely dissolve. Wash any errant sugar
crystals down the sides of the pan using a damp pastry brush. Stop

stirring and clip on a candy thermometer. Heat the syrup to 245°F
(120°C).
2
. Once the syrup has reached temperature, carefully add the cream

and butter. The mixture will bubble vigorously at first. Step back
and let the hot sugar do its molten dance. When it has stopped
bubbling, stir the caramel until the butter and cream are completely
incorporated. Pour it into the crust, spreading it with a small offset
spatula or the back of a spoon to make sure that the entire bottom

is coated. Refrigerate the tart until set, at least 30 minutes.

Assembly