*~COCONUT TART*~

[Guest guest]

*~COCONUT TART*~

 

Pastry:

 

2- ½ cups flour

 

1 teaspoon salt

 

½ cup chilled, unsalted butter

 

2 cups chilled shortening

 

½ cup cold water

 

Filling:

 

3 cups peeled & grated coconut

 

2 cups sugar

 

1 teaspoon nutmeg

 

2 cups water

 

Combine flour and salt. Cut in butter and shortening until mixture is

crumbly. Sprinkle cold water, 1 tablespoon at a time, over mixture, stirring

lightly after each addition until pastry is just moist enough to hold

together. Shape into 2 disks, wrap in plastic wrap and chill for 1 hour in

the refrigerator. Prepare filling by combining ingredients in a saucepan.

Bring to a boil then reduce heat and simmer about 10 minutes or until liquid

evaporate and mixture begins to dry. Set aside to cool

 

Roll out one pastry disk on a lightly floured board to an 11- inch circle to

fit a 9- inch tart pan. Place dough into pan and fold overhang back inside

and press to reinforce sides. Fill with cooled coconut mixture. Roll

remaining dough and cut into strips ½ inch wide. Lay half the strips across

the filing about 1 inch apart. Lay the remaining strips crosswise to form a

lattice pattern. Bake at 350 degrees for about 45 minutes or until golden

brown.

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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