Delicious.....love recipes that aren't too sweet. I wanted to make this recipe in a pretty round tart dish to take as dessert to a get-together...so the amount of crust was way too much (they call for a 13x9 pan). Then interestingly enough the amount of the lemon chess filling was perfect for my round dish (not sure it would be enough for a large 13x9 pan) unless you wanted more crust and less filling..anyway, it turned out delicious. BTW I put the crust mixture into a food processor (inc the almonds) and pulsed...easier than using a pastry cutter...otherwise I didn't change anything else. Wouldn't hesitate to make this over and over again!
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.
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Bake: 1 Hour
- 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
- 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.
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