LEMON NUT CRESCENT TART

1 can (8-oz) refrigerated crescent dinner rolls
1 cup sugar
1/4 cup all-purpose flour
3 tsp grated lemon peel
4 tbsp lemon juice
1 tsp vanilla extract
4 eggs
1 cup coconut
1 cup finely chopped hazelnuts
2 tbsp powdered sugar

Preheat oven to 350 degrees.

Lightly grease or spray with nonstick cooking spray, a 10-inch tart pan. Separate the crescent dough into 8 triangles. Place the dough into the prepared tart pan and gently press over the bottom and up the sides of the pan to form a crust. Seal edges together well when making the crust. Bake at 350 degrees for 5 minutes. Allow to cool for 5 minutes then gently press sides of the warm crust to the top of the pan. Set aside.

In a large bowl, combine the sugar, flour, lemon peel, lemon juice, vanilla, and eggs together; beat for 3 minutes on medium speed of electric mixer. Stir in the coconut and hazenuts. Pour the filling into the cooled crust.

Bake at 350 degrees for 25 to 30 minutes or until the filling is set and the crust is golden brown. Cool. Sprinkle with the powdered sugar then store in the refrigerator.

Yield: 8 to 12 servings

 Note: File Photo