Prep Time:
10 Mins
Bake Time:
1 Hour
Yield:
1 (13- x 9-inch) 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.

How to Make It

Step 1

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

Step 2

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.

Step 3

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

Step 4

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

Step 5

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.

Ratings & Reviews

Coelle's Review

Coelle
March 11, 2014
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!