Macadamia and Davidson’s Plum Tart with Finger Lime Glaze
A buttery tart filled with roasted macadamia nuts and tangy Davidson’s plum jam, finished with a zesty finger lime glaze for an Australian native fruit dessert. This australian-inspired desserts ready in about 70 minutes layers all-purpose flour, cold and cubed unsalted butter, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/4 cups all-purpose flour
- 7 tbsp, cold and cubed unsalted butter
- 3 tbsp granulated sugar
- 1 egg yolk
- 2 tbsp cold water
- 1 cup, toasted and chopped macadamia nuts
- 1/2 cup Davidson’s plum jam
- 1/4 cup heavy cream
- 1/4 cup powdered sugar
- 2, juiced with pearls reserved finger limes
Instructions
- Step 1: To make the tart crust, combine 1 1/4 cups all-purpose flour, 3 tbsp granulated sugar, and 7 tbsp cold unsalted butter in a food processor. Pulse until mixture resembles coarse crumbs.
- Step 2: Add 1 egg yolk and 2 tbsp cold water, pulsing until dough just comes together. Press into a disk, wrap in plastic, and chill for 30 minutes.
- Step 3: Preheat oven to 350°F. Roll out chilled dough on a floured surface to fit a 9-inch tart pan. Press dough into pan and trim edges.
- Step 4: Spread 1/2 cup Davidson’s plum jam evenly over crust. Sprinkle 1 cup toasted, chopped macadamia nuts on top.
- Step 5: Bake tart for 25-30 minutes until crust is golden and nuts are fragrant. Remove and cool on a wire rack.
- Step 6: Meanwhile, whisk 1/4 cup heavy cream and 1/4 cup powdered sugar until stiff peaks form. Fold in the juice and pearls from 2 finger limes for a bright citrus glaze.
- Step 7: Once tart is cooled, drizzle finger lime cream glaze over the top before serving for a luscious finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Macadamia and Davidson’s Plum Tart with Finger Lime Glaze take to make?
Total time is about 70 minutes (40 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Macadamia and Davidson’s Plum Tart with Finger Lime Glaze?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Macadamia and Davidson’s Plum Tart with Finger Lime Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Macadamia and Davidson’s Plum Tart with Finger Lime Glaze for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Macadamia and Davidson’s Plum Tart with Finger Lime Glaze?
Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
