Apricot Macadamia Nut Tart

by Kathleen Morrison

Servings: 12 servings

INGREDIENTS

Cocoa Pastry:
1-1/2 cups flour
2/3 cup butter, softened
1/4 cup brown sugar, packed
2 tbsp. cocoa
1 egg

Tart:
8 oz. dried apricots
3-1/2 oz. macadamia nuts, coarsely chopped
1/3 cup sugar
1/4 cup butter, melted
1/2 cup light corn syrup
1/4 tsp. salt
2 eggs

Chocolate-Dipped Apricot
1/4 cup semisweet chocolate chips
1 tsp. shortening
12 dried apricots

INSTRUCTIONS

1. Heat oven to 400°F. Mix all pastry ingredients until dough forms. Press firmly and evenly against bottom and side of ungreased 11-inch tartpan with removable bottom. Bake 10-12 minutes or until set.

2. After baking pastry, heat oven to 375°F. 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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Tagged: apricottart, desserts, tarts add tags

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