Lemon-Coconut Tart

Name: Lemon-Coconut Tart
Ingredients: 2 cups all-purpose flour; 1 cup powdered sugar, divided; 1 cup butter, softened; 1/2 cup chopped slivered almonds, toasted; 1 cup sweetened flaked coconut; Garnishes: fresh raspberries, fresh thyme sprigs

6 ingredients

5 steps

Ingredients

2 cups all-purpose flour
1 cup powdered sugar, divided
1 cup butter, softened
1/2 cup chopped slivered almonds, toasted
1 cup sweetened flaked coconut
Garnishes: fresh raspberries, fresh thyme sprigs

Directions

1

Line a 13- x 9-inch pan with aluminum foil, allowing extra to hang over the sides; set aside.
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.
3

Bake at 350° for 20 to 25 minutes or until light golden brown.
4

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