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Tangy Lemon-Nut Tart Recipe

Tangy Lemon-Nut Tart 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!
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling YIELD:8 servings

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

  • 1. 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.
  • 2. Meanwhile, in a small bowl, beat the eggs, sugar, flour, lemon juice and peel until blended. Stir in coconut and nuts.
  • 3. 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.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.