TANGY LEMON-NUT TART

Tangy Lemon-Nut Tart image

I like to top wedges of this tasty tart with whipped cream or ice cream. Get ready to hand out copies of the recipe!-Mary Detweiler, Middlefield, Ohio

Provided by Taste of Home

Time 35m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

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

Steps:

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 zest 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.

Nutrition Facts : Calories 364 calories, Fat 17g fat (6g saturated fat), Cholesterol 106mg cholesterol, Sodium 288mg sodium, Carbohydrate 46g carbohydrate (31g sugars, Fiber 2g fiber), Protein 8g protein.