Tangy Crescent Nut Tart Recipes

TANGY CRESCENT NUT TART

Steps:

• 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 180mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

TANGY CRESCENT NUT TART

Steps:

• Lightly grease a 10 inch tart pan with removable bottom. Separate dough into 8 triangles. Place in greased pan; Press into bottom and up sides to form crust. Firmly press perforations to seal.
• Bake in preheated 350 degree oven 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. Turn filling into partially baked crust.
• Bake and additional 25 to 30 minutes or until filling is set and crust is golden brown. Cool completely.
• Store in refrigerator. Makes 12 servings.