Macadamia-Pineapple Tart

Macadamia-Pineapple Tart

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.

Prep Time

15

Minutes

Total Time

1:00

Hr:Mins

Makes

12

servings

Crust
1 1/2
cups Gold Medal® all-purpose flour
1/4
cup packed brown sugar
1
egg
Filling
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, if desired
1/4
teaspoon salt
3
eggs
Whipped cream, if desired
  1. Heat oven to 400°F. In medium bowl, mix all crust ingredients until dough forms. Press firmly and evenly in bottom and up side of ungreased 11-inch tart pan with removable bottom. Bake 10 to 12 minutes or until light brown.
  2. Reduce oven temperature to 375°F. Sprinkle nuts and pineapple evenly over crust.
  3. In large bowl, beat granulated sugar, butter, corn syrup, liqueur, salt and eggs with electric mixer on medium speed until smooth. Pour over nuts and pineapple. Bake about 30 minutes or until set. Serve warm or cool with whipped cream.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
How-To
Serving a crowd? Cut this dessert into 1 1/2-inch diamond shapes for a micro-dessert that everyone will love.
Substitution
Not a coffee fan? Leave it out, or use vanilla liqueur instead.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 400
    • (Calories from Fat 200 ),
  • Total Fat 22 g
    • (Saturated Fat 4 g,),
  • Cholesterol 70 mg;
  • Sodium 300 mg;
  • Total Carbohydrate 47 g
    • (Dietary Fiber 2 g,
  • Protein 5 g;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.