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Full Online Book HomeLearning KitchenDesserts - Tart - Macadamia Pineapple Tart
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Desserts - Tart -  Macadamia Pineapple Tart Post by :lindymac Category :Learning Kitchen Author :Unknown Date :January 2012 Read :917

Click below to download : Desserts - Tart - Macadamia Pineapple Tart (Format : PDF)

Desserts - Tart - Macadamia Pineapple Tart

Cookie Tart Pastry (below)
3/4 cup coarsely chopped macadamia nuts
3/4 cup coarsely chopped candied pineapple
1/2 cup sugar
1/3 cup margarine or butter, melted
3/4 cup corn syrup
1/4 cup coffee liqueur, if desired
1/4 tsp. salt
3 eggs
Whipped cream, if desired

Heat oven to 400° F. Make Cookie Tart Pastry.

Reduce oven temperature to 375° F. Sprinkle nuts and pineapple evenly over warm pastry. Beat remaining ingredients except whipped cream with spoon until smooth. Pour over nuts and pineapple.

Bake about 30 minutes or until set. Serve warm or cool with whipped cream.

Cookie Tart Pastry:
1-1/2 cups all-purpose flour
2/3 cup butter or margarine, softened
1/4 cup packed brown sugar
1 egg

Mix all ingredients until dough forms. Press firmly and evenly against bottom and side of ungreased tart pan with removable bottom, 11x1 inch. Bake 10 to 12 minutes or until light brown.
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Desserts - Tart -  Nutty Cheese Tarts Desserts - Tart - Nutty Cheese Tarts

Desserts - Tart -  Nutty Cheese Tarts
1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 can (21 ounces) prepared apple pie filling 1 cup granola cereal 2 tablespoons margarine, room temperature 1 1/4 cups grated cheddar cheese 5 scoops vanilla ice cream 5 pre-baked 4-inch tart shells (purchased or homemade) Mix cinnamon and nutmeg into apple pie filling. In another bowl, mix granola cereal, margarine and cheese. In each tart, place a heaping tablespoon of the apple pie filling. On top of that, set a scoop of ice cream. Cover completely with the rest of the pie filling. Sprinkle each tart with granola-cheese topping, covering the top

Desserts - Tart -  Lemon Tart Desserts - Tart - Lemon Tart

Desserts - Tart -  Lemon Tart
For Crust: 1 1/2 cups all purpose flour 3 tablespoons sugar 1/4 teaspoon ground cinnamon 9 tablespoons chilled unsalted butter, cut into pieces 3 tablespoons ice water plus For Filling: 1 3/4 cups fresh lemon juice 1 1/2 cups sugar 5 large eggs 4 large egg yolks 1 tablespoon grated lemon peel 3/4 cup unsalted butter, cut into pieces Make Crust: Combine flour, sugar and ground cinnamon in processor. Using on/off turns, cut in chilled unsalted butter until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form. If dough is too dry, add more ice