Macadamia & maple tarts

1.Make pastry. Process flour, sugar and butter until crumbly. Add egg, process until combined. Knead on floured surface until smooth. Cover, refrigerate 30 minutes.

2.Divide pastry into six portions. Roll portions, one at a time, between sheets of baking paper into rounds large enough to line six deep 10cm-round loose based flan tins. Lift rounds into tins, press into sides, trim edges. Prick bases all over with fork. Refrigerate 30 minutes.

3.Preheat oven to 200°C (180°C fan-forced). Place tins on oven tray, line each with baking paper then fill with dried beans or uncooked rice. Bake 10 minutes. Remove paper and beans carefully from tins, bake a further 5 minutes. Cool pastry cases.

4.Reduce oven temperature to 160°C (140°C fan-forced).

5.Combine brown sugar and flour in medium bowl, whisk in syrup, butter, eggs, cream and rind. Divide nuts among pastry cases, pour over maple mixture. Bake about 25 minutes, cool. Refrigerate tarts for 30 minutes.

6.Serve tarts dusted with sifted icing sugar.