coconuts-200x150.jpgA leisurely sail to a tropical island with pendulous women in printed sarongs is always a nice get-away, but the economy being what it is, maybe a short trip to the baking aisle for grated coconut and macadamia nuts makes more sense. If this pie doesn’t transport you, something with a prescription might be in order.

The Crust

Basic Tart Pastry for a single crust pie

The Filling

  1. ½ cup unsalted butter
  2. ¾ cup sugar
  3. ½ cup heavy cream
  4. 2 tsp grated lemon zest
  5. 1 cup macadamia nuts, coarsely chopped
  6. ½ cup packaged grated coconut, lightly toasted
  7. 3 tbs bourbon or rum
  8. 1 tsp vanilla extract

Preheat the oven to 350°

In a medium saucepan, melt the butter

Add the sugar and bring to a boil, then boil for two more minutes (keep stirring)

Remove from heat and stir in the cream, lemon zest, macadamia nuts and coconut

Bring the mixture back to a boil

Remove from heat and stir in the bourbon (or rum) and vanilla

Pour the mixture into the cooled tart shell

Bake until the filling is bubbly and thick and the tart is golden brown, about 30 minutes

Cool for about five minutes

Remove the tart from the pan while it’s still warm