Macadamia Caramel Tart Recipe

5 1 1
Macadamia Caramel Tart Recipe
Macadamia Caramel Tart Recipe photo by Taste of Home
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Macadamia Caramel Tart Recipe

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5 1 1
Publisher Photo
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
MAKES:
10-12 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 50 min. + cooling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Macadamia Caramel Tart in Taste of Home April/May 2003, p41

Nutritional Facts

1 slice: 681 calories, 45g fat (18g saturated fat), 103mg cholesterol, 252mg sodium, 68g carbohydrate (43g sugars, 3g fiber), 7g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake at 325° for 50-55 minutes or until golden brown. cool on a 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.
Originally published as Macadamia Caramel Tart in Taste of Home April/May 2003, p41

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MY REVIEW
barbaw User ID: 5907094 138340
Reviewed May. 2, 2011

"I made this over the weekend and brought it to work. I had never made caramel before, but everything worked out well. It was an impressive tart. I wouldn't call it easy to make, but I would call it excellent. I think I made the crust a little too thick, but that's user error."

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