from Maureen
| 1 1/2 cup | all-purpose flour |
| 3/4 cup | flaked coconut, toasted and chopped |
| 3 tbl | sugar |
| 1/4 tsp | salt |
| 1/2 cup | cold margarine or butter (1 stick), cut into small pieces |
| 1 1/2 cup + 2 tbl | milk |
| 1 pkg | vanilla-flavor instant pudding for 4 servings |
| 1/2 cup | heavy or whipping cream, whipped |
| 1 1/2 pint | blueberries |
| Preheat oven to 375. In bowl, measure flour,
coconut, sugar and salt. With fingertips, blend in margarine until it
resembles course crumbs. With fork, mix in 2 tablespoons milk until
moistened. Press mixture onto bottom and side of an 11" by 1" round tart pan with removable bottom. With fork, prick tart shell in many places to prevent puffing and shrinkage during baking. Bake tart shell 20-25 minutes until golden (if pastry puffs up during baking, gently press it to pan). Cool tart shell in pan on rack. When tart shell is cool, carefully remove side of pan. Prepare filling - in medium bowl prepare instant pudding as label directs but use only 1 1/2 cups milk. With rubber spatula, fold whipped cream into pudding mixture and then evenly spoon into cooled tart shell. Refrigerate tart at least 15 minutes or until ready to serve to set. Just before serving pile blueberries on top of tart. 12 servings 260 calories per serving |
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