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Macadamia Caramel Tart

Knowing my co-workers are willing guinea pigs, I tried this recipe for an office potluck. When I returned from a break, I found a big frilly blue ribbon on my desk with a note from the boss, saying, "You get a blue ribbon for bringing us a 'slice of heaven'!" -Debbie Emerick, Castle Rock, Colorado

10-12 ServingsPrep: 35 min. + chilling Bake: 50 min. + cooling

Ingredients

2-3/4 cups all-purpose flour
2-1/2 cups sugar, divided
1 cup cold butter, cubed
2 eggs
1 cup heavy whipping cream
2-1/2 cups macadamia nuts, toasted
1 egg white, lightly beaten

Directions

In a food processor, combine the flour, 1/2 cup sugar and butter.
Cover and pulse until blended. Add eggs; pulse until blended. On a
lightly floured surface, gently knead dough 5 times or until a ball
is formed.
Between two sheets of waxed paper, roll two-thirds of dough into a
13-in. circle; press onto the bottom and 2 in. up the sides of an
ungreased 9-in. springform pan. Cover and chill. Roll remaining
dough into a 9-in. circle; chill.
In a large heavy skillet, cook and stir the remaining sugar over
medium heat until melted and dark brown, about 20 minutes. Slowly
stir in cream until blended. Remove from the heat; stir in nuts.
Cool for 15 minutes. Pour into prepared pan. Top with 9-in. pastry
circle. Fold pastry from sides of pan over the top pastry; seal
edges with a fork. Brush top with egg white.
Bake at 325° for 50-55 minutes or until golden brown. cool on a

2 of 2

Macadamia Caramel Tart (continued)

Directions (continued)

wire rack for 20 minutes. Carefully run a knife around edge of pan
to loosen. Remove sides of pan. Cool completely before cutting.
Yield: 10-12 servings.

Nutrition Facts: 1 serving (1 slice) equals 681 calories, 45 g fat (18 g saturated fat), 103 mg cholesterol, 252 mg sodium, 68 g carbohydrate, 3 g fiber, 7 g protein.