Coconut Tart Klappertert

Enjoy a warm slice of coconuty heaven with this tart.

Preheat the oven to 350f.

In a small saucepan simmer the coconut , sugar , water , butter , and salt for 15 minutes.

In a mixing bowl , combine the flour and salt.

Blend the butter into the flour and salt mixture with a fork until it becomes crumbly.

Stir in the lightly beaten egg yolk and iced water and mix until the dough forms a ball.

Add iced water a tablespoon at a time if mixture is too crumbly.

Press the dough into a 9-inch pie dish.

Spread the apricot jam over the base of the pie crust.

When the coconut mix has cooked for 15 minutes , remove from the heat and stir in the lightly beaten eggs yolks , vanilla , and almond extracts.

Whip the egg whites until stiff peaks form , then fold into the coconut mix.

Spoon the filling into the pie crust and bake for 40 minutes , or until the coconut filling has set and is turning golden brown.

Serve hot.

all-purpose flour, salt, butter, egg yolk, ice water, flaked coconut, sugar, water, eggs, vanilla extract, almond extract, apricot jam