Quandong and Macadamia Crumble Tart
A rustic tart featuring tangy Australian quandong fruit topped with a crunchy macadamia nut crumble for a delightful contrast. This australian-inspired desserts ready in about 60 minutes layers sheet (9-inch) shortcrust pastry, fresh or frozen quandong halves, 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 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 sheet (9-inch) shortcrust pastry
- 2 cups fresh or frozen quandong halves
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 3/4 cup, chopped macadamia nuts
- 1/2 cup rolled oats
- 1/3 cup brown sugar
- 6 tbsp, cold and diced unsalted butter
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat the oven to 375°F (190°C). Roll out 1 sheet shortcrust pastry into a 9-inch tart pan, pressing evenly and trimming excess edges.
- Step 2: In a bowl, combine 2 cups fresh or frozen quandong halves with 1/2 cup granulated sugar, 2 tbsp cornstarch, and 1 tbsp lemon juice. Toss gently to coat and pour this filling evenly into the prepared pastry shell.
- Step 3: In a separate bowl, mix 3/4 cup chopped macadamia nuts, 1/2 cup rolled oats, 1/3 cup brown sugar, 1/2 tsp ground cinnamon, and 1 tsp vanilla extract.
- Step 4: Add 6 tbsp cold diced unsalted butter to the nut mixture. Rub the butter into the dry ingredients with your fingertips until the mixture resembles coarse crumbs.
- Step 5: Sprinkle the macadamia crumble evenly over the quandong filling.
- Step 6: Bake the tart for 35-40 minutes until the pastry is golden and the topping is crisp and browned.
- Step 7: Remove from the oven and cool for 15 minutes before slicing. Serve warm with cream or vanilla ice cream if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Quandong and Macadamia Crumble Tart take to make?
Total time is about 60 minutes (20 min prep + 40 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 Quandong and Macadamia Crumble Tart?
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 Quandong and Macadamia Crumble Tart?
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 Quandong and Macadamia Crumble Tart 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 Quandong and Macadamia Crumble Tart?
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.
