Lemon-Coconut Tart

This tart makes a stylish addition to a holiday buffet when served whole on a pretty platter and garnished with fresh raspberries and thyme sprigs. Let guests cut their own pieces with a pie server.

Yield:

1 (13- x 9-inch) tart

Recipe from

Recipe Time

Prep: 10 Minutes
Bake: 1 Hours

Ingredients

2 cups all-purpose flour
1 cup powdered sugar, divided
1 cup butter, softened
1/2 cup chopped slivered almonds, toasted
1 cup sweetened flaked coconut
Garnishes: fresh raspberries, fresh thyme sprigs

Preparation

Line a 13- x 9-inch pan with aluminum foil, allowing extra to hang over the sides; set aside.

Combine flour and 1/2 cup powdered sugar. Cut butter into flour mixture with a pastry blender until crumbly; stir in almonds. Firmly press mixture into prepared pan.

Bake at 350° for 20 to 25 minutes or until light golden brown.

Stir together Lemon Chess Pie Filling and coconut; pour over baked crust.

Bake at 350° for 30 to 35 mintues or until set. Cool in pan on a wire rack. Sprinkle evenly with remaining 1/2 cup powdered sugar; lift tart out, and slide it onto a serving platter. Garnish, if desired.

Note:

Mary Allen Perry,

November 2007