Tangy Crescent Nut Tart

Serves: 12
Total Calories: 206


1 (8-ounce) can refrigerated crescent roll
1 cup sugar
1/4 cup all-purpose flour
2 to 3 teaspoons grated lemon peels
3 to 4 tablespoons lemon juice
1 teaspoon vanilla extract
4 eggs
1 cup coconut
1 cup finely chopped hazelnut (filberts) or walnuts
1 to 2 tablespoon 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.

Nutritional Facts:

Serves: 12
Total Calories: 206
Calories from Fat: 72

This Tangy Crescent Nut Tart recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Pillsbury Best of the Bake-Off® Cookbook Cookbook:
08: Pies and Tarts
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Frost-on-the-Pumpkin Pie
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Tangy Crescent Nut Tart
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