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Preheat oven to 350°F. Spread coconut in a medium baking pan and toast until golden, about 5 minutes. Remove coconut from oven and increase oven temperature to 450°F.
In a large bowl, mix toasted coconut, flour and Organic Zero. Using two knives, cut in butter until mixture forms coarse crumbs.
Press HALF of this mixture into bottom and sides of 8- or 9-inch tart dish.
In medium bowl, toss filling ingredients together then spoon into crust. Sprinkle remaining crumbs over top. Bake 30 minutes. Cool on rack for 10 minutes, then serve.
Serves 6 |
