| How To Cook: |
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1. Combine flour and salt. Cut in butter and shortening until mixture is crumbly.
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2. Sprinkle cold water, 1 tablespoon at a time, over mixture, stirring lightly after each addition until pastry is just moist enough to hold together.
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3. Shape into 2 disks; wrap in plastic wrap and chill for 1 hour in the refrigerator.
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4. Prepare filling by combining ingredients in a saucepan.
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5. 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.
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6. Roll out one pastry disk on a lightly floured board to an 11-inch circle to fit a 9-inch tart pan.
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7. Place dough into pan and fold overhang back inside and press to reinforce sides.
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8. Fill with cooled coconut mixture. Roll remaining dough and cut into strips ½ inch wide.
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9. Lay half the strips across the filling about 1 inch apart.
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10. Lay the remaining strips crosswise to form a lattice pattern.
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11. Bake at 350°F degrees for about 45 minutes or until golden brown.
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