Lemon-Coconut Tart

• 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

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 350u0b0 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 350u0b0 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.

flour, powdered sugar, butter, slivered almonds, coconut, fresh raspberries

Taken from www.myrecipes.com/recipe/lemon-coconut-tart (may not work)