Best Tangy Lemon Nut Tart Recipes
TANGY LEMON-NUT TART
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
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 9
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.
TANGY LEMON NUT TART - BUNNY'S WARM OVEN
Tangy Lemon Nut Tart - The creamy lemon custard along with the coconut and pecans, which give the tart a little crunch is just delicious.
Provided by @MakeItYours
Number Of Ingredients 9
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 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.
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