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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Three types of nuts crown this tart that's reminiscent of pecan pie in flavor. Ingredients:
1/2 (15-ounce) package refrigerated piecrusts |
1 cup sugar |
1/2 cup light corn syrup |
1/4 cup butter or margarine |
4 large eggs, lightly beaten |
1 teaspoon vanilla extract |
1/4 teaspoon salt |
1/2 cup pecan halves |
1/2 cup macadamia nuts |
1/3 cup blanched whole almonds, toasted |
Directions:
1. Unfold piecrust, and press out fold lines. Fit piecrust into a greased and floured 9 1/2 round tart pan with a removable bottom. Prick bottom of piecrust with a fork. Bake at 400° for 10 minutes or until golden. Cool on a wire rack. Reduce oven temperature to 325°.
2. Stir together sugar, corn syrup, and butter in a saucepan; cook over medium heat until butter melts and sugar dissolves, stirring often. Remove from heat; cool slightly. Add eggs, vanilla, and salt; stir well. Stir in nuts. Spoon filling into crust.
3. Bake at 325° for 55 minutes or until set. Cool on a wire rack. Serve with unsweetened whipped cream or ice cream.
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