Macadamia and Davidson’s Plum Tart with Finger Lime Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe, ready in about 70 minutes, layers all-purpose flour, 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.

Prep: 40 min Cook: 30 min Serves 8 Australian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Spread 1/2 cup Davidson’s plum jam evenly over crust. Sprinkle 1 cup toasted, chopped macadamia nuts on top.
  5. Step 5: Bake tart for 25-30 minutes until crust is golden and nuts are fragrant. Remove and cool on a wire rack.
  6. 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.
  7. Step 7: Once tart is cooled, drizzle finger lime cream glaze over the top before serving for a luscious finish.

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