Australian Women's Weekly
Ingredients
Method
1.Preheat the oven to 180°C (160°C fan-forced). Line two large oven trays with baking paper.
2.Process macadamias until finely ground. Combine macadamias. brown sugar and cardamom in a small bowl.
3.Lay a sheet of pastry on a clean board. Brush with a little of the butter; sprinkle with a thin layer of the nut mixture. Repeat with the remaining pastry, butter and nut mixture. Press down lightly.
4.Cut six 12cm rounds from layered pastry; discard excess. Carefully transfer the layered rounds to one of the prepared oven trays. Cover pastry with a sheet of baking paper, then top with the second tray.
5.Peel and quarter pineapple. Remove core and thinly slice pineapple. Place pineapple in a single layer on the top tray.
6.Bake the trays together for 20 minutes. Remove top tray and baking paper on top of pastry. Place pineapple on pastry rounds. Sprinkle with caster sugar. Bake for a further 10 minutes or until pastry is crisp and golden.
7.Serve tarts with vanilla ice-cream.
Not suitable to freeze. Butter suitable to microwave.
Note
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