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Mango-Pineapple Tart with Macadamia Nut Crust

From: bonappetit.com

Crust
1 1/2 cups all purpose flour
1 cup roasted salted macadamia nuts
1/3 cup sugar
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
1 teaspoon (or more) water
1/2 teaspoon almond extract
Filling
1 1/2 cups whole milk
1/2 cup whipping cream
1 vanilla bean, split lengthwise
6 large egg yolks
1/2 cup sugar
1/4 cup cornstarch
3 1/2 teaspoons dark rum
Assembly
1/2 pineapple, halved lengthwise, cored, cut crosswise into 1/4-inch-thick slices
2 mangoes, peeled, halved, cut crosswise into 1/4-inch-thick slices
1/4 cup apricot preserves, melted

crust

Blend first 4 ingredients in processor until nuts are finely ground. Using on/off turns, cut in butter until pea-size pieces form. Add yolk, 1 teaspoon water, and extract; using on/off turns, blend just until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; flatten into disk. Wrap in plastic and chill 3 hours.

Roll out dough between 2 lightly floured sheets of waxed paper to 1/4-inch thickness. Peel off top sheet of paper. Invert crust into 11-inch round tart pan with removable bottom. Peel off paper; press dough into pan. Trim edges. Push crust 1/8 inch above top edge of pan. Refrigerate 1 hour.

Preheat oven to 375°F. Bake crust until golden, about 25 minutes. Cool. DO AHEAD Can be made 1 day ahead. Wrap and store at room temperature.

filling

Combine milk and cream in heavy medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk yolks, sugar, and cornstarch in large bowl to blend. Gradually whisk hot milk mixture into yolk mixture; return to saucepan and whisk over medium heat until thick and beginning to bubble, about 8 minutes. Transfer to medium bowl. Cool slightly; mix in rum. Press plastic wrap onto surface of custard. Chill until cold, at least 4 hours. DO AHEAD Can be made 1 day ahead. Keep chilled.

assembly

Remove vanilla bean from filling. Whisk filling just until smooth; spread in crust. Arrange pineapple and mango slices in concentric circles atop filling. Brush fruit with preserves. DO AHEAD Tart can be assembled 3 hours ahead. Refrigerate.