Macadamia Nut Tart

This buttery pie has just enough brown sugar filling to keep the nuts from sticking together, no more.
Preheat the oven to 375 degrees. In a food processor, whisk together the flour, 2 tablespoons brown sugar, and 1/4 teaspoon salt. Add the cold butter and beat until the mixture looks like a large crumb. Add the egg yolk and beat until smooth. Add 2-3 tablespoons of iced water and beat until the mixture begins to roll into a ball.Squeeze the dough into a 9-inch-diameter mold on the bottom and top sides. round cake pan with 1-inch thick sides. Prick the bottom of the pie with a fork and chill in the freezer for 15 minutes. Bake the cake until medium golden brown, 15-25 minutes, and remove from the oven (leave on).Meanwhile, in a constantly running electric mixer on high speed, beat the whole egg, remaining 1/2 cup brown sugar, and 1/4 teaspoon salt until smooth, 7 to 10 minutes. Whisk together the melted butter, corn syrup, and rum.Pour the sugar mixture into the pie crust and sprinkle with the macadamia nuts. Bake the cake until a knife inserted in the middle comes out clean, about 25 minutes. Cool the cake on a wire rack for at least 1 hour. Cut into slices and serve with vanilla or ginger ice cream, if desired.Note: A nutritional analysis is provided for each serving.