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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I like to top wedges of this tasty tart with whipped cream or ice cream. Get ready to hand out copies of the recipe! Ingredients:
1 tube (8 ounces) refrigerated crescent rolls |
4 eggs |
1 cup sugar |
2 tablespoons king arthur unbleached 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.
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