Tangy Lemon-Nut Tart Recipe

Tangy Lemon-Nut Tart Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

I like to top wedges of this tasty tart with whipped cream or ice cream. Get ready to hand out copies of the recipe!

[X]

Rate Tangy Lemon-Nut Tart Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Tangy Lemon-Nut Tart Recipe

Prep: 15 min. Bake: 20 min. + cooling

Yield: 8 Servings

15 20 35

Ingredients

1 tube (8 ounces) refrigerated crescent rolls
4 eggs
1 cup sugar
2 tablespoons all-purpose flour
4 teaspoons lemon juice
1 tablespoon grated lemon peel
1 cup flaked coconut
1/2 cup chopped blanched almonds, hazelnuts or walnuts
Confectioners' sugar

Directions

Separate crescent dough into eight triangles; place in an 11-in. fluted tart pan with a removable bottom with points toward the center. Press dough onto the bottom and up the sides of pan to form a crust; seal perforations. Bake at 350° for 5 minutes.
Meanwhile, in a small bowl, beat the eggs, sugar, flour, lemon juice and peel until blended. Stir in coconut and nuts.
Pour over hot crust. Bake for 20-25 minutes or until lightly browned. Cool on a wire rack. Sprinkle with confectioners' sugar. Refrigerate leftovers. Yield: 8 servings.

Nutritional Facts 1 serving (1 slice) equals 364 calories, 17 g fat (6 g saturated fat), 106 mg cholesterol, 288 mg sodium, 46 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Tangy Lemon-Nut Tart in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p162