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Honeyed Pear & Macadamia Tart

Recipe by Anna Gare from The Best In Australia

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Eat warm with double cream and warm honey cognac syrup as an additional naughty option!

Serves 6 to 8

Ingredients

Honeyed Pear & Macadamia Tart

150 g Macadamias
125 g Butter
150 g Sugar
½ Lime zest of
2 tablespoons Self Raising Flour
1 Egg

Base

1 sheet foil
1 tablespoon Butter
1 tablespoon Honey
Lime Zest 1/2 lime
2 tablespoons Macadamias
3 Pear cut into 3 slices from top to bottom

Honey cognac syrup

2 tablespoons Honey
1 Lime Juice and zest
1 Splash cognac

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Method

Honeyed Pear & Macadamia Tart

Blitz macadamias to a meal consistency.
Cream butter sugar & zest.
Add egg and beat till light and creamy.
Fold in macadamia meal and flour until well combined.
Line a long flan tin with foil, being careful not to pierce it.
Rub butter over base then drizzle honey and sprinkle zest.
Place pear slices on top (head to tail like sardines) .
Spoon over nut mixture & bake 180 oven, approx 45 mins until golden on top.
Remove from oven & let rest for 20 minutes before turning out (it will hold together better).
Turn out upside down on a long platter.

Honey cognac syrup

Heat honey & lime in heavy based saucepan until starts to thicken and bubble.
Add cognac pour over tart.

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Recipe Rating

What do you think?

Donna121 3 days ago

can you make it with apples?

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shirley longhurst November 2010

Shirley Really enjoyable. My daughter made it and now I am going to give it a try.

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Dianne62 March 2010

I thought this was fabulous and would highly recommend

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Ann Johnson December 2009

Have made this twice now - first time with tin pears - flavour was great but a little too soggy. Am sure that it would be okay if tin pears were completely dried before using. The 2nd time was perfect - using fresh peeled pears. It was great served cold even without the extra topping with a dollop of ice cream. Easy to make and very difficult to have a failure. Great dessert for summer time.

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Cookie December 2009

I made this recently and found it a little bit too sweet for my taste. Delicious anyway, but next time I will try it with Maple syrup instead of the honey and see if that is a little better.

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DL87 August 2009

Did anyone else find this wat too buttery? Beautiful flavours though, I will try it again but half the butter and maybe add a bit more flour.

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- DL87 September 2009
  
  I made this again for some friends (with half the butter and flour) - it was gorgeous!
  
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lynda August 2009

This was so fantastic! I've had numerous requests for it and again by my sister when I told her I would make her anything for her birthday dessert. the lime zest really lifts the flavour without overpowering.

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DM138 August 2009

WOW! So easy and so delicious.

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Michelle Toomey July 2009

Have made this recipe twice now but the second time I peeled the pears as the skin was tough and left out the cognac. The texture of the macadamias is mouthwatering and makes this dessert worth trying 10/10

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october9 July 2009

Ive noticed in the base there is 2tbls macadamias in the base, where do they belong in the recipe as the method does not include them.

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- dale November 2009
  
  DL 87 is partly right, the whole macadamiaw were toasted and then used to fill in the gaps round the pear slices also, the instructions forgot to mention that the middle pear slice is cored (remove a triangular piece, put some maccas in its place) does anyone know how long ahead this can be prepared, or does the topping (base when tipped for serving) go soggy?
  
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- DL87 August 2009
  
  If I remember correctly, in the show she roughly chopped the extra 2 tablespoons of macadamias and sprinkled them around the pears before adding the 'cake' mixture.
  
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- GL23 August 2009
  
  See 1. Blitz macadamias to a meal consistency.
  
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Shae2 June 2009

I've wanted to try this ever since I saw The Best the first time!

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Angela Harrod April 2009

Looks fantastic! going to make using gluton-free flour hopefully it will turn out as nice!

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- JD75 April 2009
  
  Angela, can you tell us how it turned out with the gluten free flour? I want to use gluten free flour also.
  
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kmd March 2009

This is a great recipe, however, to make it diabetic friendly just replace the sugar with Splenda and the butter with Lite Margarine, it really works and tastes terrific I have even replaced the macadamias with almond flakes (sometimes) it is yummy

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Lisa Hockton March 2009

My friend made this on the weekend & it was fabulous. Am printing out the recipe for myself now. Yummy

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Tash February 2009

I have ade this quite a few times now and it is very popular with my friends.

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SR69 January 2009

cant wait to make this one it will be a perfect way to end a summer dinner

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9hamish8 January 2009

I love this! It's light and a fantastic way to finish a BBQ gathering with friends.

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MT59 January 2009

Can't wait to make this one......i want a slice now!!!!

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TB14 December 2008

fantastic

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