Tangy Crescent Nut Tart

• 1 (8 ounce) can refrigerated crescent dinner rolls
• 1 cup sugar
• 14 cup flour
• 2 -3 teaspoons grated lemon peel
• 3 -4 tablespoons lemon juice
• 1 teaspoon vanilla
• 4 eggs
• 1 cup shredded coconut
• 1 cup finely chopped hazelnuts (filberts) or 1 cup walnuts
• 1 -2 tablespoon powdered sugar

1. Lightly grease a 10 inch tart pan with removable bottom.
2. Separate dough into 8 triangles.
3. Place in greased pan; Press into bottom and up sides to form crust.
4. Firmly press perforations to seal.
5. Bake in preheated 350 degree oven 5 minutes.
6. Cool 5 minutes; gently press sides of warm crust to top of pan.
7. In large bowl, combine sugar, flour, lemon peel, lemon juice, vanilla and eggs; beat 3 minutes at medium speed.
8. Stir in coconut and hazelnuts.
9. Turn filling into partially baked crust.
10. Bake and additional 25 to 30 minutes or until filling is set and crust is golden brown.
11. Cool completely.
12. Store in refrigerator.
13. Makes 12 servings.

rolls, sugar, flour, vanilla, eggs, shredded coconut, hazelnuts, powdered sugar

Taken from www.food.com/recipe/tangy-crescent-nut-tart-474321 (may not work)