Maple, Caramel, and Macadamia Nut Tart

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“A beautiful autumn dessert from a Linda Drinkard, a local culinary instructor, as published in our newspaper.”
2hrs 50mins

Ingredients Nutrition


  1. For the crust: mix flour, sugar, cinnamon and salt in bowl.
  2. Cut butter in until fine
  3. Mix in vanilla and enough ice water by tablespoons until it can be formed into a ball; cover in plastic wrap and refrigerate until firm (approximately 2 hours).
  4. Preheat oven to 400°F.
  5. Roll chilled dough out to 12 inch round and transfer to 9 inch tart pan with removable bottom, pressing dough gently into pan and trimming it so it has about 1/2 inch overhang.
  6. Fold overhang in and press, forming a high-standing, double thick edge.
  7. Pierce all over with a fork and bake until sides are set (about 20 minutes).
  8. Pie weights may be used, if desired.
  9. If weights are used, remove at this time.
  10. Reduce the heat to 375F, return crust to oven and bake another 12 minutes.
  11. For the filling: Combine sugar and water in a heavy saucepan.
  12. Stir over medium low heat until sugar dissolves; increase heat and boil without stirring about 7 minutes or until caramel is a deep amber color, occasionally brushing down sides of pan with a wet pastry brush.
  13. Reduce heat to medium, add cream and stir until smooth.
  14. Add butter, syrup and vanilla and stir until well blended.
  15. Mix in nuts and pour mixture into crust Bake until the filling bubbles, about 15 to 20 minutes.
  16. Remove from oven and cool completely on wire rack.
  17. Melt white chocolate in microwave and drizzle decoratively over top of tart.
  18. For the Maple Whipped Cream: Place cream in a chilled bowl and add syrup and vanilla.
  19. Beat until soft peaks form and slowly add sugar, beating until desired consistency.
  20. Serve tart with whipped cream.

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