Triple Nut Tart

Enjoy this nutty tart made with Pillsbury® refrigerated pie crust - perfect for a rich dessert.

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Servings 10

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ingredients 11
Prep Time 10 min
Total Time 2 hr 0 min

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

: Vanilla ice cream, if desired

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Directions

1 Heat oven to 400°F. Grease 9-inch tart pan with removable bottom with shortening; lightly flour. Place pie crust in pan as directed on box for One-Crust Filled Pie. Press in bottom and up sides of pan; trim edges if necessary. Prick bottom of crust with fork. Bake 10 minutes or until golden. Cool crust 10 minutes. Reduce oven temperature to 325°F.
2 Meanwhile, in 2-quart saucepan, heat 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 pecans, macadamia nuts and almonds. Spoon filling into partially baked crust.
3 Bake 55 minutes or until set. Cool completely on cooling rack, about 45 minutes. Serve with ice cream.