Pastry for a 9″ pie crust
8 ounces pineapple jam
2 oz ground coconut or 4 oz fresh
2 eggs
1/2 cup sugar
4 ounces butter
1/4 cup flour
1 tablespoon coconut rum or vanilla extract or almond extract
Line square cake pan with pastry (rolled out thinly). Spread with jam.
Beat butter and sugar together. Gradually beat in eggs. Mix in coconut, flour, rum or flavouring. Pour onto pastry base.
Bate at 350 for 30-40 minutes
Subject: Coconut Tart Bakewell 
