Macadamia Caramel Tart

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

Prep Time:
35 mins
Cook Time:
50 mins
Total Time:
1 hr 25 mins
Servings:
10
Yield:
10 servings

Ingredients

  • 2 ¾ cups all-purpose flour

  • 2 ½ cups sugar, divided

  • 1 cup cold butter, cubed

  • 2 eggs

  • 1 cup whipping cream

  • 2 ½ 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.