mango-pineapple-tart-with-macadamia-nut-crust-108261.json

{
    "directions": [
        "Blend first 4 ingredients in processor until nuts are finely ground. Using on/off turns, cut in butter until pea-size pieces form. Add yolk, 1 teaspoon water, and extract; using on/off turns, blend just until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; flatten into disk. Wrap in plastic and chill 3 hours.",
        "Roll out dough between 2 lightly floured sheets of waxed paper to 1/4-inch thickness. Peel off top sheet of paper. Invert crust into 11-inch round tart pan with removable bottom. Peel off paper; press dough into pan. Trim edges. Push crust 1/8 inch above top edge of pan. Refrigerate 1 hour.",
        "Preheat oven to 375\u00b0F. Bake crust until golden, about 25 minutes. Cool. (Can be made 1 day ahead. Wrap and store at room temperature.)",
        "Combine milk and cream in heavy medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk yolks, sugar, and cornstarch in large bowl to blend. Gradually whisk hot milk mixture into yolk mixture; return to saucepan and whisk over medium heat until thick and beginning to bubble, about 8 minutes. Transfer to medium bowl. Cool slightly; mix in rum. Press plastic wrap onto surface of custard. Chill until cold, at least 4 hours. (Can be made 1 day ahead. Keep chilled.)",
        "Remove vanilla bean from filling. Whisk filling just until smooth; spread in crust. Arrange pineapple and mango slices in concentric circles atop filling. Brush fruit with preserves. (Tart can be assembled 3 hours ahead. Refrigerate.)"
    ],
    "ingredients": [
        "1 1/2 cups all purpose flour",
        "1 cup roasted salted macadamia nuts",
        "1/3 cup sugar",
        "1/4 teaspoon salt",
        "10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes",
        "1 large egg yolk",
        "1 teaspoon (or more) water",
        "1/2 teaspoon almond extract",
        "1 1/2 cups whole milk",
        "1/2 cup whipping cream",
        "1 vanilla bean, split lengthwise",
        "6 large egg yolks",
        "1/2 cup sugar",
        "1/4 cup cornstarch",
        "3 1/2 teaspoons dark rum",
        "1/2 pineapple, halved lengthwise, cored, cut crosswise into 1/4-inch-thick slices",
        "2 mangoes, peeled, halved, cut crosswise into 1/4-inch-thick slices",
        "1/4 cup apricot preserves, melted"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Milk/Cream",
        "Rum",
        "Food Processor",
        "Fruit",
        "Dessert",
        "Bake",
        "Mango",
        "Pineapple",
        "Macadamia Nut",
        "Summer",
        "Chill",
        "Jam or Jelly",
        "Kidney Friendly",
        "Vegetarian",
        "Pescatarian",
        "Peanut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Mango-Pineapple Tart with Macadamia Nut Crust",
    "url": "http://www.epicurious.com/recipes/food/views/mango-pineapple-tart-with-macadamia-nut-crust-108261"
}