Macadamia Nut Tart

Ingredients

• 0.3 cup plus light
• 2 tablespoons brown sugar dark packed
• 2 tablespoons rum dark
• 1 large egg yolk 
• 1.3 cups flour all-purpose
• 1.3 cups macadamia nuts unsalted coarsely chopped
• 0.5 teaspoon salt 
• 0.8 cup butter unsalted cold melted cut into pieces, plus 2 tbsp. butter

Equipment

• food processor
• oven
• knife
• wire rack
• hand mixer
• tart form

Directions

1. Preheat oven to 37
2. In a food processor, whirl flour, 2 tbsp. brown sugar, and 1/4 tsp. salt.
3. Add cold butter and pulse until mixture resembles coarse crumbs.
4. Add egg yolk and pulse to combine.
5. Add 2 to 3 tbsp. ice water, pulsing until mixture begins to come together in a ball.
6. Press dough into bottom and up sides of a 9-in. round tart pan with 1-in. sides. Prick bottom of tart with a fork and chill in freezer 15 minutes.
7. Bake crust until medium golden brown, 15 to 25 minutes, and remove from oven (leave oven on).
8. Meanwhile, in a standing electric mixer on high speed, beat whole egg, remaining 1/2 cup brown sugar, and remaining 1/4 tsp. salt until pale and ribbony, 7 to 10 minutes. Beat in melted butter, corn syrup, and rum.
9. Pour sugar mixture into tart shell and sprinkle with macadamia nuts.
10. Bake tart until a knife inserted in center comes out clean, about 25 minutes. Cool tart on a wire rack at least 1 hour.
11. Cut into wedges and serve with vanilla or ginger ice cream, if you like.