Elegant Citrus Tart

Ingredients

• 0.8 cup butter cold cut into pieces
• 0.3 teaspoon coconut extract 
• 2 cups flour all-purpose
• 9  fruit assorted peeled
• 8 servings cranberry-orange relish 
• 0.7 cup powdered sugar 
• 0.3 cup coconut sweetened flaked

Equipment

• food processor
• bowl
• frying pan
• oven
• wire rack
• tart form

Directions

1. Preheat oven to 35
2. Bake coconut in a single layer in a shallow pan 4 to 5 minutes or until toasted and fragrant, stirring halfway through; cool completely (about 15 minutes).
3. Pulse coconut, flour, and powdered sugar in a food processor 3 to 4 times or until combined.
4. Add butter and coconut extract, and pulse 5 to 6 times or until crumbly. With processor running, gradually add 3 Tbsp. water, and process until dough forms a ball and leaves sides of bowl.
5. Roll dough into a 12 1/2- x 8-inch rectangle (about 1/4 inch thick) on a lightly floured surface; press on bottom and up sides of a 12- x 9-inch tart pan with removable bottom. Trim excess dough, and discard.
6. Bake at 350 for 30 minutes. Cool completely on a wire rack (about 40 minutes).
7. Spread Buttery Orange Curd over crust. Top with citrus sections.
8. Note: To make a round tart, roll dough into a 10-inch circle (about 1/4 inch thick) on a lightly floured surface; press on bottom and up sides of a 9-inch round tart pan with removable bottom. Trim excess dough, and discard.
9. Bake as directed.