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  • Prep 15 min
  • Total 2 hr 20 min
  • Servings 8

Add the flavors of fall to your dessert table with this tart that’s made by topping Pillsbury® pie crust with three types of nuts. MORE + LESS -

Ingredients

1
Pillsbury™ refrigerated pie crust, softened as directed on box
1
cup sugar
1/2
cup light corn syrup
1/4
cup butter or margarine
4
eggs, slightly beaten
1
teaspoon vanilla
1/4
teaspoon salt
1/2
cup pecan halves
1/2
cup macadamia nuts
1/3
cup blanched whole almonds, toasted

Steps

Hide Images
  • 1
    Heat oven to 400°F. Grease 9 1/2-inch tart pan with removable bottom with shortening; lightly flour. Place pie crust in tart pan as directed on box for One-Crust Filled Pie. Prick bottom of crust with fork. Bake 10 minutes or until golden. Cool 10 minutes. Reduce oven temperature to 325°F.
  • 2
    In 2-quart saucepan, cook sugar, corn syrup and butter over medium heat, stirring frequently, until butter is melted and sugar is dissolved. Remove from heat; cool slightly. Add eggs, vanilla and salt; stir well. Stir in nuts. Spoon filling into partially baked crust.
  • 3
    Bake 55 minutes or until set. Cool on cooling rack. Run knife around edge of pan to loosen tart; carefully remove side of pan.

Expert Tips

  • When placing the crust in the tart pan, ease it in rather than stretching it to fit. If the crust is stretched, it will spring back into shape or “slump” during the initial bake.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
490
% Daily Value
Total Fat
29g
0%
Saturated Fat
9g
0%
Sodium
310mg
0%
Total Carbohydrate
57g
0%
Dietary Fiber
2g
0%
Protein
7g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 3 Other Carbohydrate; 1/2 High-Fat Meat; 5 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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