Best Macadamia Pineapple Tart Recipes

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MANGO-PINEAPPLE TART WITH MACADAMIA NUT CRUST



Mango-Pineapple Tart with Macadamia Nut Crust image

Categories     Milk/Cream     Rum     Food Processor     Fruit     Dessert     Bake     Mango     Pineapple     Macadamia Nut     Summer     Chill     Jam or Jelly     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 21

Crust
1 1/2 cups all purpose flour
1 cup roasted salted macadamia nuts
1/3 cup sugar
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
1 teaspoon (or more) water
1/2 teaspoon almond extract
Filling
1 1/2 cups whole milk
1/2 cup whipping cream
1 vanilla bean, split lengthwise
6 large egg yolks
1/2 cup sugar
1/4 cup cornstarch
3 1/2 teaspoons dark rum
Assembly
1/2 pineapple, halved lengthwise, cored, cut crosswise into 1/4-inch-thick slices
2 mangoes, peeled, halved, cut crosswise into 1/4-inch-thick slices
1/4 cup apricot preserves, melted

Steps:

  • For crust:
  • Blend first 4 ingredients in processor until nuts are finely ground. Using on/off turns, cut in butter until pea-size pieces form. Add yolk, 1 teaspoon water, and extract; using on/off turns, blend just until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; flatten into disk. Wrap in plastic and chill 3 hours.
  • Roll out dough between 2 lightly floured sheets of waxed paper to 1/4-inch thickness. Peel off top sheet of paper. Invert crust into 11-inch round tart pan with removable bottom. Peel off paper; press dough into pan. Trim edges. Push crust 1/8 inch above top edge of pan. Refrigerate 1 hour.
  • Preheat oven to 375°F. Bake crust until golden, about 25 minutes. Cool. (Can be made 1 day ahead. Wrap and store at room temperature.)
  • For filling:
  • Combine milk and cream in heavy medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk yolks, sugar, and cornstarch in large bowl to blend. Gradually whisk hot milk mixture into yolk mixture; return to saucepan and whisk over medium heat until thick and beginning to bubble, about 8 minutes. Transfer to medium bowl. Cool slightly; mix in rum. Press plastic wrap onto surface of custard. Chill until cold, at least 4 hours. (Can be made 1 day ahead. Keep chilled.)
  • For assembly:
  • Remove vanilla bean from filling. Whisk filling just until smooth; spread in crust. Arrange pineapple and mango slices in concentric circles atop filling. Brush fruit with preserves. (Tart can be assembled 3 hours ahead. Refrigerate.)

MACADAMIA-PINEAPPLE TART



Macadamia-Pineapple Tart image

Get a sweet taste of the Islands with this tempting tart. The sweet cookie-pastry crust is easy to make and bakes light and crisp under the rich nutty filling.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 12

Number Of Ingredients 12

1 1/2 cups Gold Medal™ all-purpose flour
1/4 cup packed brown sugar
1 egg
3/4 cup coarsely chopped macadamia nuts
3/4 cup coarsely chopped candied pineapple
1/2 cup granulated sugar
1/3 cup butter or margarine, melted
3/4 cup corn syrup
1/4 cup coffee liqueur, if desired
1/4 teaspoon salt
3 eggs
Whipped cream, if desired

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.

Nutrition Facts : Calories 400, Carbohydrate 47 g, Cholesterol 70 mg, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 300 mg

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