Pastry Dough for a single-crust pie (pastry dough recipe at bottom of page)
3 large eggs
1 1/4 cups packed light brown sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
1/2 stick (1/4 cup) unsalted butter, melted and cooled slightly
1 1/2 cups dry-roasted macadamia nuts (7 oz), toasted and coarsely chopped
1 cup sweetened flaked coconut (2 3/4 oz)
Special equipment: a 10-inch fluted
tart pan (1 inch deep) with a removable bottom; pie weights or raw rice.
Roll out dough into a 13-inch round on a lightly floured surface with a lightly
floured rolling pin. Fit into tart pan and trim edges. Chill shell until firm,
about 30 minutes.
Put oven rack in middle position and
preheat oven to 375°F.
Lightly prick bottom of shell all
over with a fork, then line with foil and fill with pie weights. Bake until side
is set and edge is pale golden, about 20 minutes. Carefully remove foil and
weights and bake shell until deep golden, 10 to 15 minutes more. Leave oven on.
Whisk together eggs, brown sugar,
vanilla, and salt until combined, then whisk in melted butter, nuts, and
coconut. Pour filling into tart shell and bake until set in center, 25 to 30
minutes. Cool in pan on a rack 30 minutes, then remove side of pan and cool tart
to room temperature, 1 1/2 to 2 hours more.
Cooks' note: Tart can be made 1 day
ahead and cooled completely, then kept, covered loosely with foil, at room
Makes 8 to 10 servings.
PASTRY DOUGH RECIPE
For a single-crust pie
1 1/4 cups all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
2 tablespoons cold vegetable shortening (preferably trans-fat-free)
1/4 teaspoon salt
3 to 4 tablespoons ice water
For a double-crust pie
2 1/2 cups all-purpose flour
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
1/4 cup cold vegetable shortening (preferably trans-fat-free)
1/2 teaspoon salt
7 to 9 tablespoons ice water
Special equipment: a pastry or bench
Blend together flour, butter, shortening, and salt in a bowl with your
fingertips or a pastry blender (or pulse in a food processor) just until mixture
resembles coarse meal with some small (roughly pea-size) butter lumps.
For a single-crust pie, drizzle 3
tablespoons ice water evenly over mixture. For a double-crust pie, drizzle 5
tablespoons ice water evenly over mixture. Gently stir with a fork (or pulse)
Squeeze a small handful of dough: If
it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring
(or pulsing) until incorporated. Do not overwork dough, or pastry will be tough.
Turn dough out onto a work surface.
For a single-crust pie, divide dough into 4 portions; for a double-crust pie,
divide dough into 8 portions. With heel of your hand, smear each portion once or
twice in a forward motion to help distribute fat. Gather all dough together with
pastry scraper. For a single-crust pie, press into a ball, then flatten into a
5-inch disk. For a double-crust pie, divide dough with one half slightly larger,
then form each into a ball and flatten each into a 5-inch disk. If dough is
sticky, dust lightly with additional flour. Wrap each disk in plastic wrap and
chill until firm, at least 1 hour.
• For sweet pastry dough (single crust), add 2 tablespoons sugar to flour
mixture and proceed with recipe as directed.
• Dough can be chilled up to 2 days ahead.
Makes enough for a 9-inch pie.