Macadamia and Davidson’s Plum Tart with Wattleseed Crust
A vibrant tart featuring tangy Davidson’s plum filling nestled in a crunchy wattleseed-infused macadamia crust. This australian-inspired desserts ready in about 75 minutes layers all-purpose flour, ground wattleseed, (cold, diced) unsalted butter 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 320 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
- 2 tbsp ground wattleseed
- 1/2 cup (cold, diced) unsalted butter
- 1/2 cup, chopped macadamia nuts
- 3 tbsp granulated sugar
- 3 tbsp ice water
- 1 cup Davidson’s plum puree
- 1/4 cup honey
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1, beaten (for egg wash) egg
Instructions
- Step 1: In a food processor, pulse 1 1/4 cups all-purpose flour, 2 tbsp ground wattleseed, 3 tbsp granulated sugar, 1/2 cup cold diced unsalted butter, and 1/2 cup chopped macadamia nuts until the mixture resembles coarse crumbs.
- Step 2: Add 3 tbsp ice water gradually and pulse until the dough starts to come together. Form into a disc, wrap in plastic, and chill for 30 minutes.
- Step 3: Preheat oven to 375°F. Roll out chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim edges. Brush the crust with 1 beaten egg.
- Step 4: Bake crust for 15 minutes until lightly golden.
- Step 5: Meanwhile, in a saucepan, combine 1 cup Davidson’s plum puree, 1/4 cup honey, 1 tbsp cornstarch, and 1 tbsp lemon juice. Cook over medium heat, stirring constantly for 5 minutes until thickened.
- Step 6: Pour the plum filling into the pre-baked crust and bake for an additional 20 minutes until filling is set.
- Step 7: Allow tart to cool completely before serving to let flavors meld.
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 Wattleseed Crust take to make?
Total time is about 75 minutes (40 min prep + 35 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 Wattleseed Crust?
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 Wattleseed Crust?
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 Wattleseed Crust 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 Wattleseed Crust?
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.
