Makes 1 tart Difficulty
For the Pie Crust: 1-1/4 cup gf flour* 6 Tablespoons cold unsalted butter, cut into small pieces 2 Tablespoons cold vegetable shortening 1/4 teaspoon salt 4 Tablespoons ice water, or more as needed
For the Filling: 3 large eggs 1-1/4 cups packed brown sugar 1/2 teaspoon pure vanilla extract 1/4 teaspoon salt 1/4 cup (1/2 stick) unsalted butter, melted and cooled slightly 1-1/2 cups macadamia nuts, coarsely chopped 1 cup sweetened flaked coconut
Make the pie crust: Place the gf flour and salt in a medium bowl. Using a pastry cutter or 2 knives, cut the butter and shortening into the flour and salt mixture until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water and mix just until incorporated. Continue to add more ice water as needed, a tablespoon at a time, until you have a smooth dough. Form the dough into a disk, wrap tightly with plastic wrap, and refrigerate for 1 hour.
Remove the dough from the refrigerator and place on a lightly gf floured surface. (We use an extra large Silpat - a sort of "rubber" non-stick mat - which really helps prevent the dough from sticking to the bottom surface.) Lightly flour the surface of the dough with gf flour. Roll the pastry to a large round, about 12-inches in diameter. Transfer to a 10-inch fluted tart pan (1 inch deep - with a removable bottom) and trim edges. Prick botton with a fork, cover and refrigerate for 20-30 minutes.
Put the oven rack in the middle position and preheat oven to 375°F.
Line with foil and fill with pie weights. Bake until side is set and edges are 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. Stir in the melted butter, nuts and coconut. Pour the filling into the cooled tart shell and bake until set in the center, about 25 to 30 minutes. Cool in the pan on a rack for 30 minutes. Remove the side of the pan and cool tart to room temperature before serving.
Tart can be made one day ahead.
*We used the Gluten Free Pantry’s French Bread and Pizza flour mix for the gf flour in this recipe. (www.glutenfree.com)