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    You are in: Home / Recipes / Pineapple-Macadamia Nut Tart Recipe
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    Pineapple-Macadamia Nut Tart

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    15 mins

    50 mins

    bernrome's Note:

    I was leafing through some old magazines at the library and I found this recipe. I haven't tried it yet, but once the temperature starts cooling off, and I can use my oven again, I'll be sure to make it.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.).
    2. 2
      Heat oven to 375 degrees F. Place cookie sheet in oven to heat.
    3. 3
      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.
    4. 4
      Arrange nuts in bottom of crust-lined pan. Arrange pineapple around edge of tart over nuts. Carefully pour egg mixture over pineapple and nuts.
    5. 5
      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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    Nutritional Facts for Pineapple-Macadamia Nut Tart

    Serving Size: 1 (134 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 481.7
     
    Calories from Fat 251
    52%
    Total Fat 27.8 g
    42%
    Saturated Fat 6.9 g
    34%
    Cholesterol 63.4 mg
    21%
    Sodium 374.5 mg
    15%
    Total Carbohydrate 56.4 g
    18%
    Dietary Fiber 1.9 g
    7%
    Sugars 18.4 g
    73%
    Protein 4.9 g
    9%

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