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Macadamia Nut Pineapple Tart
in Diana's Recipe Book
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Get a sweet taste of the Islands with this tempting tart. The sweet cookie-pastry crust is easy to make and bakes light and crisp under the rich nutty filling.
Cookie Tart Pastry (see ingredients and recipe below)
3/4 cup coarsely chopped macadamia nuts
3/4 cup coarsely chopped candied pineapple
1/2 cup granulated sugar
1/3 cup butter or margarine, melted
3/4 cup corn syrup
1/4 cup coffee liqueur-(Optional)
1/4 teaspoon salt
3 large eggs
1. Heat oven to 400ºF, and bake cookie tart pastry. (See Instructions Below).
2. Reduce oven temperature to 375ºF. Sprinkle nuts and pineapple evenly over pastry.
3. Beat remaining ingredients except whipped cream with electric mixer on medium speed until smooth. Pour over nuts and pineapple. Bake about 30 minutes or until set.
4. Serve warm or cool with whipped cream.
Cookie Tart Pastry
1 1/2 cups all-purpose flour
1/4 cup packed brown sugar
1 large egg
2/3 cup unsalted butter or margarine, softened
Mix all ingredients until dough forms. Press firmly and evenly against bottom and side of ungreased tart pan with removable bottom, 11x1 inch. Bake at 400 degrees F for 10 to 12 minutes or until light brown.
Makes: 12 servings.
|Date: October 17, 2002|