Macadamia filo tarts with caramelised pineapple

This gorgeous macadamia filo tart is topped with sweet pineapple that channel beautiful tropical vibes. Enjoy it warm or cool with a dollop of ice-cream for an indulgent dessert.

  • 1 hr cooking
  • Serves 6
  • Print


Macadamia filo tarts with caramelised pineapple
  • 1/2 cup (70g) unsalted macadamias
  • 1/3 cup (75g) firmly packed brown sugar
  • 1/4 teaspoon ground cardamom
  • 6 sheets filo pastry
  • 60 gram butter, melted
  • 1 small (900g) pineapple
  • 2 tablespoon caster sugar
  • vanilla ice-cream, to serve


Macadamia filo tarts with caramelised pineapple
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced). Line two large oven trays with baking paper.
  • 2
    In a food processor, 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 melted butter; sprinkle with a thin layer of nut mixture. Repeat with remaining pastry, butter and nut mixture. Press down lightly.
  • 4
    Cut 6 x 12cm rounds from layered pastry; discard excess. Carefully transfer layered rounds to one oven tray. Cover pastry with a sheet of baking paper, then top with the second tray.
  • 5
    Peel and quarter pineapple. Remove core; thinly slice. Place pineapple in a single layer on top tray.
  • 6
    Bake trays together 20 minutes. Remove top tray and baking paper on top of pastry. Place pineapple on pastry rounds. Sprinkle with caster sugar. Bake a further 10 minutes, or until pastry is crisp and golden.
  • 7
    Serve tarts with vanilla ice-cream.

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