Tangy Lemon-Nut Tart Recipe
Tangy Lemon-Nut Tart Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I like to top wedges of this tasty tart with whipped cream or ice cream. Get ready to hand out copies of the recipe!
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling

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

Nutritional Facts

1 slice: 364 calories, 17g fat (6g saturated fat), 106mg cholesterol, 288mg sodium, 46g carbohydrate (31g sugars, 2g fiber), 8g protein.

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

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