Title: Apricot Macadamia Nut Tart
Categories: Chocolate Dessert Lowfat
Yield: 12 Servings

FOR COCOA PASTRY
1 1/2	c	Flour
2/3	c	Butter; softened
1/4	c	Brown sugar; packed
2	tb	Cocoa
1		Egg
FOR TART
8	oz	Dried apricots
3 1/2	oz	Macadamia nuts; coarsely chopped
1/3	c	Sugar
1/4	c	Butter; melted
1/2	c	Light corn syrup
1/4	ts	Salt
2		Eggs
		FOR CHOCOLATE-DIPPED APRICOTS:
1/4	c	Semisweet chocolate chips
1	ts	Shortening
12		Dried apricots

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

Per serving: 695 Calories; 12g Fat (14% calories from fat); 13g Protein; 156g Carbohydrate; 57mg Cholesterol; 142mg Sodium

Posted to MM-Recipes Digest V4 #3

Recipe by: Betty Crocker Holiday Recipes

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