Yield: Yields one 9-inch tart
This sunny-looking stunner uses buttery, slightly sweet macadamia nuts for both the filling and the crust. If you like, serve it with a dollop of rum-spiked whipped cream and toasted coconut flakes.
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Make Ahead Tips
The tart can be made 1 day ahead. Cover it with plastic wrap and store at room temperature.
See the Test Kitchen post to learn how to prep a pineapple.
Beautiful presentation and easy to assemble. Today I'll be making the second one this week!
this is not a review but a question. I live in Switzerland and macadamia nuts are virtually impossible to find. Have thought about making this using toasted almonds. Does anyone have a better selection of nuts as a replacement
SO DELICIOUS. Can't say anything bad or anything against this recipe. ONLY use fresh pineapple... it would be silly to use canned.
I have made this tart several times for small parties and it leaves such an impression that people talk about it for months afterward! The delicious combination of flavors and stunning presentation can't be beat--and no one will ever guess this gorgeous tart has such an easy, no-fuss assembly. Just don't grind the macadamias in the crust too fine; the crunch from the larger pieces is very satisfying.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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