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
More From Southern Living
Recipe Time
Prep Time:
Bake:
1 Hour
Ingredients
- 2 cups all-purpose flour
- 1 cup powdered sugar, divided
- 1 cup butter, softened
- 1/2 cup chopped slivered almonds, toasted
- Lemon Chess Pie Filling
- 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.
Lemon-Coconut Tart Recipe at a Glance
- COURSE: Desserts, Pies/Pastries
- CONVENIENCE: Entertaining, Kid-Friendly, Make-Ahead, Portable/Picnic
- CUISINE: American
- MAIN INGREDIENT: Rice/Grains
- COOKING METHOD: Bake
- OCCASION: Autumn, Spring, Summer, Winter, July 4th, Mother's Day
- PUBLICATION: Southern Living
More Recipes for Desserts
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Buttermilk Chess Tarts
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Lemon Tart with Coconut Crust
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