Apricot Macadamia Nut Tart
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Ingredients
Cocoa Pastry
| 1-1/2 cup | flour | | 2/3 cup | butter, softened | | 1/4 cup | brown sugar | | 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 Apricots
| 1/4 cup | semi-sweet chocolate chips | | 1 tsp. | shortening | | 12 | dried apricots |
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Instructions
Heat oven to 400°F. 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.
After baking pastry, lower the oven temperature 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.
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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