Try this delightful Matt Moran recipe!
To make the sweet pastry, combine the flour, salt, butter and icing sugar in a food processor and pulse until the mixture resembles breadcrumbs, add the egg and pulse once more to just combine.
Turn the mixture out onto on to a lightly floured benchtop and knead until the dough comes together.
Form dough into a disc, wrap in plastic wrap and refrigerate for 2-3 hours.
Roll out the chilled pastry on a lightly floured benchtop until large enough to cover the base and sides of a 28cm tart tin with a removable base, then line the tin with pastry, pressing into corners, then trim the sides and refrigerate for 1 hour. Meanwhile, preheat the oven to 180°C.
To make the frangipane, process the macadamias in a food processor until finely ground and set aside.
Slowly beat the butter and icing sugar for 4-5 minutes or until pale and creamy, then add the eggs one at a time, beating well after each addition.
Stir in the almond meal and macadamia meal, and then add the rum and set aside.
Spread the blueberry jam over the base of the tart case, scatter a handful of blueberries over the top.
Pour the frangipane in then scatter another large handful ofthe blueberries over the top.
Place tart in the middle of the oven and bake for 45 minutesor until puffed and golden brown.
Remove tart from oven and set aside.
Warm the apricot jam in a small saucepan over low heat to melt slightly, then brush over the top of the tart to glaze.
Serve warm with custard apple fool or with fresh cream.