Tangy Crescent Nut Tart
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
-
Crust
- 1 (8 ounce) can refrigerated crescent dinner rolls
-
Filling
- 1 cup sugar
- 1⁄4 cup flour
- 2 -3 teaspoons grated lemon peel
- 3 -4 tablespoons lemon juice
- 1 teaspoon vanilla
- 4 eggs
- 1 cup shredded coconut
- 1 cup finely chopped hazelnuts (filberts) or 1 cup walnuts
-
Garnish
- 1 -2 tablespoon powdered sugar
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!