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Chocolate-Glazed Caramel Macadamia Tart




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Friday, November 10, 2006

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Chocolate-Glazed Caramel Macadamia Tart
Bon Appetit May 1987

3 cups sifted all-purpose flour
1/4 cup sugar
3/4 teaspoon salt
1 cup (2 sticks) well-chilled unsalted butter, cut into small pieces
2 egg yolks
1/2 teaspoon vanilla
4 to 6 tablespoons ice water

1/2 cup raisins
1/4 cup amaretto liqueur
1 1/2 cups sugar
1 cup water
1 cup whipping cream, room temperature
14 tablespoons (1 3/4 sticks) unsalted butter, room temperature
1/3 cup honey
3 cups macadamia nuts, coarsely chopped

8 ounces semisweet chocolate, coarsely chopped
6 tablespoons (3/4 stick) butter
2 teaspoons vegetable oil
10 macadamia nuts, half of each dipped in melted chocolate

For pastry: Combine flour, sugar and salt in processor. Add butter, yolks and vanilla and blend until mixture resembles coarse meal. With machine running, add enough water through feed tube so dough just begins to come together; do not form ball. Gather dough pieces together; flatten in to disc. Wrap in plastic and chill at least 2 hours. (Can be prepared 1 day ahead.)
For filling: Combine raisins and amaretto and let stand for at least 30 minutes or until ready to use. Cook sugar and water in heavy large saucepan over low heat until sugar dissolves, swirling pan occasionally. Increase heat and boil until syrup is thick and caramel-colored, swirling pan occasionally, about 15 minutes. Remove caramel from heat. Add cream, butter and honey and stir until smooth. Return caramel to medium heat and stir for 15 minutes.
Cut off 2/3 of dough. Roll out on lightly floured surface to thickness of 1/8 inch. Fit into 11-inch tart pan with removable bottom. Trim edges, leaving 1/2-inch overhang. Roll remaining 1/3 of dough out on lightly floured surface into 11-inch round. Preheat oven to 400 degrees F. Fold nuts and undrained raisins into caramel mixture; filling will be very thick. Pour into tart shell. Brush dough overhang with water. Place dough round atop filling. Fold overhang onto round, pressing edge to seal. Trim off excess dough; do not overtrim. Cut slit in center. Bake until pastry is golden brown and filling is heated through, about 45 minutes, covering top with foil if necessary. Cool
on rack 2 hours.

For glaze
: Melt chocolate and butter in double boiler over gently simmering water, stirring frequently. Blend in oil. Cool completely, stirring occasionally. Set rack on piece of waxed paper. Remove tart from pan and invert onto rack. Pour glaze over. Spread evenly over top and sides. Decorate with chocolate-dipped nuts. Refrigerate until glaze is firm. Serve at room temperature. (Can be prepared 1 day ahead.) 8 servings.

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