Macadamia Nut and Davidson’s Plum Tart with Bush Honey Glaze
A buttery tart filled with crunchy macadamia nuts and tangy Davidson’s plum, finished with a brush of sweet bush honey for an iconic Australian dessert. This australian-inspired desserts ready in about 75 minutes layers all-purpose flour, chilled and cubed 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 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
- 100 g, chilled and cubed unsalted butter
- 3 tbsp icing sugar
- 1 egg yolk
- 2 tbsp cold water
- 1 cup, roughly chopped macadamia nuts
- 1/2 cup Davidson’s plum jam
- 3 tbsp bush honey
- 2 tbsp heavy cream
Instructions
- Step 1: To make the tart crust, pulse 1 1/4 cups all-purpose flour, 3 tbsp icing sugar, and 100 g chilled cubed unsalted butter in a food processor until the mixture resembles coarse crumbs.
- Step 2: Add 1 egg yolk and 2 tbsp cold water, pulsing until the dough just comes together. Form into a disk, wrap in plastic wrap, and chill for 30 minutes.
- Step 3: Preheat oven to 350°F. Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press dough into the pan and trim edges.
- Step 4: Spread 1/2 cup Davidson’s plum jam evenly over the crust. Scatter 1 cup roughly chopped macadamia nuts on top.
- Step 5: Bake tart for 25-30 minutes until crust is golden and nuts are toasted.
- Step 6: Meanwhile, warm 3 tbsp bush honey with 2 tbsp heavy cream in a small saucepan over low heat until combined and smooth.
- Step 7: Remove tart from oven, brush the warm honey glaze generously over nuts, and cool before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Macadamia Nut and Davidson’s Plum Tart with Bush Honey Glaze 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 Nut and Davidson’s Plum Tart with Bush Honey 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 Nut and Davidson’s Plum Tart with Bush Honey 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 Nut and Davidson’s Plum Tart with Bush Honey 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 Nut and Davidson’s Plum Tart with Bush Honey 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.
