Macadamia Pineapple Tart

Crust:
1 1/2	cups Gold Medal® all-purpose flour
1/4	cup packed brown sugar
1 egg
Filling:
3/4	cup coarsely chopped macadamia nuts
3/4	cup coarsely chopped candied pineapple
1/2	cup granulated sugar
1/3	cup butter or margarine, melted
3/4	cup corn syrup
1/4	cup coffee liqueur, if desired
1/4	teaspoon salt
3	eggs
	Whipped cream, if desired

	Heat oven to 400°F. In medium bowl, mix all crust ingredients until dough forms. Press firmly and evenly in bottom and up side of ungreased 11-inch tart pan with removable bottom. Bake 10 to 12 min- utes or until light brown.
	Reduce oven temperature to 375°F. Sprinkle nuts and pineapple evenly over crust.
	In large bowl, beat granulated sugar, butter, corn syrup, liqueur, salt and eggs with electric mixer on medium speed until smooth. Pour over nuts and pineapple. Bake about 30 minutes or until set. Serve warm or cool with whipped cream.