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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.

Mary Allen Perry
Recipe by Southern Living November 2007

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Recipe Summary

prep:
10 mins
bake:
1 hr
total:
1 hr 10 mins
Yield:
1 (13- x 9-inch) tart
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Ingredients

Ingredient Checklist

Directions

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

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  • 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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