** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1.
Heat oven to 400 1/4.
Mix all pastry ingredients until dough forms.
Press firmly and evenly against bottom and side of ungreased 11-inch tart
pan with removable bottom.
Bake 10-12 minutes or until set.
2.
After baking pastry, heat oven to 375 1/4.
Reserve 12 apricots for
Chocolate-dipped Apricots; coarsely chop remaining apricots.
Sprinkle nuts
and chopped apricots evenly over baked pastry.
Beat sugar, butter, corn
syrup, salt, and eggs until smooth.
Pour over nuts and apricots.
Bake 25 to
30 minutes or until set.
3.
Line plate with waxed paper.
Place chips and shortening in a small
microwave safe bowl.
Microwave uncovered on medium 2 to 3 minutes or until
mixture can be stirred smooth.
Dip half of each apricot into chocolate
mixture; place on plate.
Let stand until chocolate is dry.
Place on tart.
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Dietary Notes:
This recipe is high in Vitamin A with 20% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Butter, Gluten, Corn, Sulfites, Cocoa Powder, Natural Sweeteners, Apricot, Fructose Malabsorption allergies.