COCONUT TART

PASTRY

1. in bowl place all pastry ingredients except butter & egg & stir well

2. cut butter into 8 pieces and with pastry blender, cut in the butter until fine particles form

3.add the lightly beaten egg and stir with fork until well blended

4.work dough together to a ball using your hands

5. reserve ⅓ for lattice strips and then on lightly floured wax paper roll out other ⅔ to a 12" circle

6. use wax paper to gently lift & place pastry into 10" tart pan (with removable bottom) & shape it to bottom & sides of pan & trim excess

7. bake at 325° for 8 min

8. divide reserved ⅓ of pastry into 10 pieces & on a lightly floured board, roll each to a 10" rope (cover & refrig while making filling)

FILLING:

1. in bowl, lightly beat eggs then stir in sugar, salt & flour, then add coconut orange juice & melted butter & mix well

2. pour into prepared crust & place ropes in criss-cross pattern over filling & trim & press ends to edges of pastry

3. place in 325° & bake until crust is golden brown & center is set (@ 40 min).

4. warm the jelly & brush carefully over the hot tart

5. cool completely (up to 24 hrs) & remove sides of pan & cut into wedges.