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1
TO PREPARE THE PASTRY, sift the flour, baking powder and salt together into a bowl.
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2
Cut the butter into the flour, using a pastry blender or 2 knives until the mixture resembles coarse meal.
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3
Add 4 tablespoons water and stir with a fork until the dough can be gathered into a ball.
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4
Add more water by droplets if necessary to make the dough stick together.
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5
Wrap in waxed paper and refrigerate 1 hour.
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6
TO PREPARE THE FILLING, combine 1 tablespoon flour, sugar and coconut in a saucepan.
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7
Add the cream and cook over low heat, stirring constantly until the mixture thickens.
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8
Stir in the butter and simmer 2 minutes.
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9
Reduce the heat to the lowest possible point and add the egg yolks, stirring vigorously.
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10
Remove from the heat and let the mixture cool.
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11
TO ASSEMBLE THE TARTS, roll out the pastry on a floured board to 1/8 inch thickness.
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12
Cut it into rounds using a 3 inch cookie cutter.
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13
Place 1 tablespoon of the filling on half of the rounds and top with the remaining rounds.
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14
Press the edges of the pastry together with a fork to seal.
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15
Place the tarts on a buttered baking sheet.
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16
Brush with egg yolk and prick with a fork.
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17
Bake in a 425 degrees F. oven 12 minutes until lightly browned.
