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Fetch the forks! Guests will be eager to dig into this festive tart. Destined to become a favorite holiday dessert, it looks and smells as delightful as it tastes. —Bernice V. Janowski, Stevens Point, Wisconsin
Nutritional Facts 1 slice equals 306 calories, 15 g fat (7 g saturated fat), 28 mg cholesterol, 92 mg sodium, 43 g carbohydrate, 3 g fiber, 3 g protein.
Originally published as Raspberry Pear Tart in Country Woman October/November 2008, p32
About Macadamia NutsThe macadamia nut tree originated in Queensland, Australia and was brought to Hawaii in 1882. Today, virtually all of the world's macadamias are grown on the Big Island. It takes about 7 years for a macadamia to bear fruit, making the nut an in-demand delicacy. It takes 300 pounds of pressure per square inch to crack the shell of the macadamia, making it one of the hardest of all nuts to crack open. Because of that, macadamia nuts are mostly sold shelled.
The macadamia nut tree originated in Queensland, Australia and was brought to Hawaii in 1882. Today, virtually all of the world's macadamias are grown on the Big Island. It takes about 7 years for a macadamia to bear fruit, making the nut an in-demand delicacy. It takes 300 pounds of pressure per square inch to crack the shell of the macadamia, making it one of the hardest of all nuts to crack open. Because of that, macadamia nuts are mostly sold shelled.
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Reviewed on Jan. 08, 2012 by lianat
Outstanding! I did not have a tart pan, made in a pie pan, it was still loved by the whole family :)
Reviewed on Dec. 16, 2011 by donnainco@aol.com
Easy to make, very attractive dessert. The crust was a little too sweet and resulted in a rich desssert. I would decrease sugar in the crust to 1/2 cup. I served it with slightly sweetened whipped cream at a potluck dinner. It was a big hit. Very satisfying dessert. Yum!
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