Apricot Macadamia Nut Tart Recipe

Name: Apricot Macadamia Nut Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup flour; 2/3 cup butter, softened; 1/4 cup brown sugar; 2 tbsp. cocoa; 1 egg; 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; 1/4 cup semi-sweet chocolate chips; 1 tsp. shortening; 12 dried apricots

Servings: persons

1-1/2 cup flour
2/3 cup butter, softened
1/4 cup brown sugar
2 tbsp. cocoa
1 egg
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
1/4 cup semi-sweet chocolate chips
1 tsp. shortening
12 dried apricots

1
Heat oven to 400F.
2
Mix all pastry ingredients until dough forms.
3
Press firmly and evenly against bottom and side of ungreased 11-inch tart pan with removable bottom.
4
Bake 10-12 minutes or until set.
5
After baking pastry, lower the oven temperature to 375F.
6
Reserve 12 apricots for Chocolate-Dipped Apricots.
7
Coarsely chop remaining apricots.
8
Sprinkle nuts and chopped apricots evenly over baked pastry.
9
Beat sugar, butter, corn syrup, salt, and eggs until smooth.
10
Pour over nuts and apricots.
11
Bake 25 to 30 minutes or until set.
12
Line plate with waxed paper.
13
Place chips and shortening in a small microwave safe bowl.
14
Microwave uncovered on medium 2 to 3 minutes or until mixture can be stirred smooth.
15
Dip half of each apricot into chocolate mixture; place on plate.
16
Let stand until chocolate is dry.
17
Place on tart.

789

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1-1/2 cup flour, 2/3 cup butter, softened, 1/4 cup brown sugar, 2 tbsp. cocoa, and more.

Yes, Apricot Macadamia Nut Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apricot Macadamia Nut Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions