Pineapple-Macadamia Nut Tart
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Serves:
-
10
ingredients
- 1 (15 ounce) package refrigerated pie crusts
- 2 tablespoons margarine or 2 tablespoons butter
- 1⁄4 cup sugar
- 1 cup dark corn syrup
- 1⁄2 teaspoon rum extract
- 3 eggs
- 1 cup macadamia nuts
- 1 (8 ounce) can pineapple slices, drained, halved
directions
- Prepare pie crust according to package directions for one-crust filled pie using 10-inch tart pan with removable bottom. (Refrigerate remaining crust for later use.).
- Heat oven to 375 degrees F. Place cookie sheet in oven to heat.
- In medium saucepan, melt margarine over low heat; remove from heat. Add sugar, corn syrup, rum extract and eggs; beat with wire whisk until well blended.
- Arrange nuts in bottom of crust-lined pan. Arrange pineapple around edge of tart over nuts. Carefully pour egg mixture over pineapple and nuts.
- Place tart in oven on heated cookie sheet. Bake at 375 degrees F. for 40 to 50 minutes or until top of tart is deep golden brown. Cool completely.
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