Linda App
Ingredients
Sweet Pastry Crust
1 C flour
1/4 C sugar
1/8 tsp. salt
6 Tbsp. cold butter
3 Tbsp. cold water
Macadamia filling
1 (7 oz.) jar macadamia nuts
2/3 C packed light brown sugar
1 large egg
2 tsp. vanilla
Directions
1. Preheat oven to 425 degrees. Grease 9×9 metal baking pan. Line with foil; grease foil.
2. Prepare Sweet Pastry Crust: In medium bowl, combine flour, sugar, and salt until mixture resembles coarse meal. Sprinkle water, about 1 Tbsp. at a time, into flour mixture. Mix lightly with fork after each addition of water until dough is just moist enough to hold together. With lightly floured hands, press dough evenly into the bottom of prepared pan. With fork, prick dough in 1″ intervals to prevent dough from puffing and shrinking during baking.
3. Bake for 15-20 minutes, until golden (crust may crack slightly during baking). Cool completely in pan on wire rack. Reset oven temperature to 375 degrees.
4. Prepare Macadamia Filling: Coarsely chop 1/2 C macadamia nuts, reserve for topping. In a food processor with knife blade attached; process remaining macadamia nuts with brown sugar until nuts are finely ground. Add egg and vanilla. Pulse until just combined.
5. With small spatula, spread macadamia filling evenly over cooled crust. Sprinkle reserved chopped macadamia nuts on top. Bake for 20 minutes, or until filling is set. Cool completely in pan on wire rack.
6. When cool, lift foil with pastry out of the pan and place on cutting board; peel foil away from sides. Cut into 4 strips, then cut each strip crosswise into 4 squares. Cut each square diagonally in half. Store at room temperature, well wrapped, up to 3 days.
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