Macadamia and Davidson's Plum Tartlets
Buttery tartlets filled with a tangy Davidson's plum compote and topped with crunchy roasted macadamia nuts for a distinctive Australian dessert. This australian-inspired desserts ready in about 75 minutes layers all-purpose flour, (cold, diced) unsalted butter, icing 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 320 calories and feeds 6, 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
- 1/2 cup (cold, diced) unsalted butter
- 1/4 cup icing sugar
- 1 large egg yolk
- 2 tbsp cold water
- 1 cup Davidson's plum puree
- 1/3 cup granulated sugar
- 1 tbsp fresh lemon juice
- 1/2 cup, chopped roasted macadamia nuts
- 1 tsp cornstarch
Instructions
- Step 1: In a food processor, pulse 1 1/4 cups all-purpose flour, 1/4 cup icing sugar, and 1/2 cup cold diced unsalted butter until the mixture resembles coarse crumbs. Add 1 large egg yolk and 2 tbsp cold water and pulse until the dough just comes together. Wrap in plastic and chill for 30 minutes.
- Step 2: Preheat oven to 350°F. Roll out chilled dough on a floured surface to 1/8-inch thickness. Cut out 4-inch circles and press into tartlet pans. Chill crusts for 10 minutes before baking.
- Step 3: In a medium saucepan, combine 1 cup Davidson's plum puree, 1/3 cup granulated sugar, 1 tbsp fresh lemon juice, and 1 tsp cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 5 minutes. Remove from heat and let cool slightly.
- Step 4: Spoon the plum compote evenly into the tartlet shells, then sprinkle 1/2 cup chopped roasted macadamia nuts on top. Bake tartlets for 20-25 minutes until crust edges are golden and filling is set.
- Step 5: Cool tartlets on a rack before serving to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Macadamia and Davidson's Plum Tartlets take to make?
Total time is about 75 minutes (45 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 Tartlets?
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 Tartlets?
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 Tartlets for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Tartlets?
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.
