Apricot-Macadamia Nut Tart

Apricot-Macadamia Nut Tart

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Cocoa Pastry Ingredients

  • 1 ½ C flour
  • 2/3 C butter, softened
  • ¼ C Pioneer® Golden Light Brown Sugar, packed
  • 2 T cocoa
  • 1 egg


  • 1/3 C Pioneer® Sugar
  • ¼ C butter, melted
  • ½ C corn syrup
  • ¼ tsp salt
  • 2 eggs
  • 6 oz. dried apricots, diced (reserve 12)
  • 3 ½ oz. macadamia nuts, chopped


  • ¼ C semi-sweet chocolate chips
  • 1 tsp shortening


  1. Preheat oven to 400° F. Grease an 11-inch tart pan with removable bottom, on the bottom and up the sides; set aside.
  2. Pastry: Mix flour, butter, Pioneer® Golden Light Brown Sugar, cocoa and egg together until a dough forms. Press firmly against the bottom and up the sides of prepared pan. Bake 10-12 minutes or until set. Remove from oven and let cool. Reduce the heat to 375° F.
  3. Filling: Beat Pioneer® Sugar, butter, corn syrup, salt and eggs together. Spread the diced apricots and nuts over the baked crust. Gently pour the filling over the apricots & nuts. Bake for 25 minutes or until set at 375° F. Remove from oven and let cool. Gently remove the sides of the pan. Place tart on serving plate.
  4. Topping: Melt together the chocolate and shortening in the microwave. Dip the reserved apricots halfway in the chocolate, place on waxed paper to set. Place the dipped apricots around the edge of the tart. When serving, top each piece with a dollop of whipped cream, if desired.
Apricot-Macadamia Nut Tart
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