Macadamia Pineapple Tart Recipes

APPLE, PEAR AND MACADAMIA TARTE TATIN

Steps:

• Preheat the oven to 350 degrees F.
• Heat the sugar and 1/2 cup water in a 10-inch cast-iron skillet with a handle over medium heat. Cook, swirling the skillet as needed to even out the color, until it is evenly very light amber, about 10 minutes. Add the butter and 1/4 teaspoon vanilla and stir to combine, allowing the butter to melt. Carefully add the apples and pears, cut-side down. Finish with the remaining 1/4 teaspoon vanilla extract. Cook the apples and pears for 12 minutes, then add the nuts, gently nestling the nuts with the fruit.
• Roll out the puff pastry on a lightly floured surface into a 10-inch round, then prick with a fork and lay on top of fruit. Transfer the skillet to the oven and bake until the puff pastry is golden, 45 to 50 minutes.
• Remove and let cool for 15 minutes, then place a plate over the puff pastry and carefully flip the skillet over (use heatproof gloves). Let rest for 5 minutes, then lift the skillet off.
• Spoon into shallow dishes and garnish with whipped cream.

PINEAPPLE & MACADAMIA NUT CAKE

Steps:

• Preheat oven to 350°. Combine cake mix, pineapple juice, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into three greased and floured 8-in. round baking pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, combine sugar and flour in a large saucepan. Whisk in egg yolks, butter and pineapple until blended. Bring to a boil over medium heat; cook and stir until thickened and bubbly, about 2 minutes. Remove from heat; cool to room temperature. Reserve 1/3 cup pineapple mixture for frosting; gently stir nuts into remaining pineapple mixture., Place one cake layer on a serving plate; spread with half of the filling. Repeat. Top with remaining cake layer., For frosting, cream butter, confectioners' sugar, reserved pineapple mixture and enough milk to reach a spreading consistency. Spread over top and sides of cake. If desired, chop and toast additional nuts; sprinkle on top and around bottom of cake.

MACADAMIA-PINEAPPLE TART

Steps:

• Heat oven to 400°F. In medium bowl, mix all crust ingredients until dough forms. Press firmly and evenly in bottom and up side of ungreased 11-inch tart pan with removable bottom. Bake 10 to 12 minutes or until light brown.
• Reduce oven temperature to 375°F. Sprinkle nuts and pineapple evenly over crust.
• In large bowl, beat granulated sugar, butter, corn syrup, liqueur, salt and eggs with electric mixer on medium speed until smooth. Pour over nuts and pineapple. Bake about 30 minutes or until set. Serve warm or cool with whipped cream.

MACADAMIA NUT CRUST

Steps:

• In a medium mixing bowl, combine the nuts, panko, sugar, flour, and salt. Add the melted butter and stir to combine.
• Press the mixture into the bottom of a 9 or 10-inch cake, pie, or springform pan as a crust for a cheesecake or cream pie. Bake according to instructions for cheesecake or pie. If baking for a precooked pie filling, preheat the oven to 375 degrees F. Place on the center rack of the oven and bake for 20 to 25 minutes.

PINEAPPLE-MACADAMIA NUT TART

Steps:

• 1. Place cookie sheet in oven on middle rack to heat. Heat oven to 375°F. Prepare pie crust for one-crust filled pie using 10-inch tart pan with removable bottom.2. 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.3. Arrange macadamia nuts in bottom of crust-lined pan. Arrange pineapple around edge of tart over nuts. Carefully pour egg mixture over pineapple and nuts.4. Place tart in oven on heated cookie sheet. Bake at 375°F. for 40 to 50 minutes or until top of tart is deep golden brown. Cool 2 hours or until completely cooled. Store in refrigerator.Nutrition Information Per Serving: Serving Size: 1/10 of Recipe * Calories: 360 * Calories from Fat: 170 * % Daily Value: Total Fat: 19 g 29% * Saturated Fat: 5 g 25% * Cholesterol: 70 mg 23% * Sodium: 180 mg 8% * Total Carbohydrate: 44 g 15% * Dietary Fiber: 2 g 8% * Sugars: 18 g * Protein: 4 g * Vitamin A: 4% * Vitamin C: 2% * Calcium: 4% * Iron: 6% * Dietary Exchanges: 1 Starch, 2 Fruit, 3 1/2 Fat or 3 Carbohydrate, 3 1/2 Fat

PINEAPPLE-MACADAMIA NUT TART

Steps:

• 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.