Tangy Crescent Nut Tart

"32nd Pillsbury Bake Off contest winner uses refrigerated crescent rolls to form crust."
 
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Ready In:
40mins
Ingredients:
10
Serves:
12
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ingredients

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directions

  • Lightly grease a 10 inch tart pan with removable bottom. Separate dough into 8 triangles. Place in greased pan; Press into bottom and up sides to form crust. Firmly press perforations to seal.
  • Bake in preheated 350 degree oven 5 minutes. Cool 5 minutes; gently press sides of warm crust to top of pan.
  • In large bowl, combine sugar, flour, lemon peel, lemon juice, vanilla and eggs; beat 3 minutes at medium speed. Stir in coconut and hazelnuts. Turn filling into partially baked crust.
  • Bake and additional 25 to 30 minutes or until filling is set and crust is golden brown. Cool completely.
  • Store in refrigerator. Makes 12 servings.

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