CARIBBEAN COCONUT TART RECIPE
Ingredients:
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
Directions:
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 over-hang 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.
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