Recipes

PASTRY:
1/2 lb. shortening (or stick margarine)
4 cups flour
3 T. sugar
1 egg yolk
About 6 to 8 T. cold water
FILLING:
12 oz. medium grated unsweetened coconut (fresh)
1 cup sugar
4 egg yolks (from large eggs)
1 cup water
1/4 lb. butter

Method for pastry: Cut up the 1/2 pound shortening with the 1 egg yolk, add the flour and sugar and cut in shortening with two knives or pastry blender until pieces are size of small peas. Sprinkle 1 tablespoon of the water over part of the flour-shortening mixtures. Gently toss with fork; push to one side of bowl. Sprinkle next tablespoon water over dry part; mix lightly; push to moistened part at side. Repeat until all is moistened. Gather up with fingers; form into a ball.
Method for filling: Put the coconut, sugar and water into a pot and put on stove on low heat so that sugar melts, stirring occasionally. Mixture does not have to come to a full boil, just so that the sugar melts. Remove from stove and beat in the egg yolks and butter.
On a pastry board, roll out about half the dough to about 1/8 inch thick. Cut with cookie cutter and place in greased tart pans. Roll out the other half of the dough and do likewise. When all pans are ready, fill the pastry with the filling to about 3/4 full. Bake at 375° for about 30 minutes or until top is browned. Makes about 5 dozen.