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Cook'n with Betty Crocker 
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Tangy Crescent Nut Tart |
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Serves: 12 Print this RecipeDebi Wolf - Salem, Oregon Bake-Off® Contest 32 ,1986 Prize Winner Refrigerated crescent roll dough forms the easy flaky crust for this tart. Coconut and hazelnuts give texture and subtle flavor to the lemony filling. 1 (8-ounce) can refrigerated crescent rolls 1 cup sugar 1/4 cup all-purpose flour 2 to 3 teaspoons grated lemon peel 3 to 4 tablespoons lemon juice 1 teaspoon vanilla extract 4 eggs 1 cup coconut 1 cup finely chopped hazelnuts (filberts) or walnuts 1 to 2 tablespoons powdered sugar Heat oven to 350°F. Lightly grease 10-inch tart pan with removable bottom.* Separate dough into 8 triangles. Place in greased pan; press in bottom and up sides to form crust. Seal perforations. Bake at 350°F. for 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. Pour filling into partially baked crust. Bake at 350°F. for an additional 25 to 30 minutes or until filling is set and crust is golden brown. Cool completely. Sprinkle with powdered sugar. Store in refrigerator. *TIP: A 10-inch round pizza pan can be substituted for the tart pan. Bake crust at 350°F. for 5 minutes; bake filled crust an additional 20 to 25 minutes. Nutrition Per Serving: Calories 230; Protein 5g; Carbohydrate 23g; Fat 14g; Sodium 180mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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