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Macadamia Caramel Tart

By: Debbie Emerick  
"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"

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Prep Time:
35 Min
Cook Time:
50 Min
Ready In:
1 Hr 25 Min

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Original Recipe Yield 10 servings
 

Ingredients

  • 2 3/4 cups all-purpose flour
  • 2 1/2 cups sugar, divided
  • 1 cup cold butter, cubed
  • 2 eggs
  • 1 cup whipping cream
  • 2 1/2 cups macadamia nuts, toasted
  • 1 egg white, beaten

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Bake at 325 degrees F for 50-55 minutes or until golden brown. cool on a wire rack for 20 minutes. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Cool completely before cutting.
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