Pineapple-Macadamia Nut Tart – a delicious recipe with margarine, sugar, corn syrup, rum, eggs, nuts. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare pie crust according to package directions for one-crust filled pie using 10-inch tart pan with removable bottom.
2
(Refrigerate remaining crust for later use.
3
).
4
Heat oven to 375 degrees F. Place cookie sheet in oven to heat.
5
In medium saucepan, melt margarine over low heat; remove from heat.
6
Add sugar, corn syrup, rum extract and eggs; beat with wire whisk until well blended.
7
Arrange nuts in bottom of crust-lined pan.
8
Arrange pineapple around edge of tart over nuts.
9
Carefully pour egg mixture over pineapple and nuts.
10
Place tart in oven on heated cookie sheet.
11
Bake at 375 degrees F. for 40 to 50 minutes or until top of tart is deep golden brown.
12
Cool completely.
270
kcal
Calories
14
g
Fat
28
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (15 ounce) package refrigerated pie crusts, 2 tablespoons margarine or 2 tablespoons butter, ¼ cup sugar, 1 cup dark corn syrup, and more.
Yes, Pineapple-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.
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