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Macadamia Caramel Tart

 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.
Nutritional 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.