Pineapple-Macadamia Nut Tart |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 10 |
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I was leafing through some old magazines at the library and I found this recipe. I haven't tried it yet, but once the temperature starts cooling off, and I can use my oven again, I'll be sure to make it. Ingredients:
1 (15 ounce) package refrigerated pie crusts |
2 tablespoons margarine or 2 tablespoons butter |
1/4 cup sugar |
1 cup dark corn syrup |
1/2 teaspoon rum extract |
3 eggs |
1 cup macadamia nuts |
1 (8 ounce) can pineapple slices, drained, halved |
Directions:
1. Prepare pie crust according to package directions for one-crust filled pie using 10-inch tart pan with removable bottom. (Refrigerate remaining crust for later use.).
2. Heat oven to 375 degrees F. Place cookie sheet in oven to heat.
3. In medium saucepan, melt margarine over low heat; remove from heat. Add sugar, corn syrup, rum extract and eggs; beat with wire whisk until well blended.
4. Arrange nuts in bottom of crust-lined pan. Arrange pineapple around edge of tart over nuts. Carefully pour egg mixture over pineapple and nuts.
5. Place tart in oven on heated cookie sheet. Bake at 375 degrees F. for 40 to 50 minutes or until top of tart is deep golden brown. Cool completely.
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