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Macadamia-Pineapple Tart

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By Betty Crocker Kitchens
Updated Aug 14, 2006
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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.

Macadamia-Pineapple Tart

  • Prep Time 15 min
  • Total 60 min
  • Servings 12
  • Ingredients 12
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Ingredients

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
Make With
Gold Medal Flour

Instructions

  • Step 
    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.
  • Step 
    2
    Reduce oven temperature to 375°F. Sprinkle nuts and pineapple evenly over crust.
  • Step 
    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.

Nutrition

400 Calories
22 g Total Fat
5 g Protein
47 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
200
Total Fat
22 g
Saturated Fat
4 g
Cholesterol
70 mg
Sodium
300 mg
Potassium
20 mg
Total Carbohydrate
47 g
Dietary Fiber
2 g
Protein
5 g
% Daily Value*:
Vitamin A
28%
28%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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