Pastry for a 10-inch Tart Pan  or 9-inch Pie Pan  

Filling

• 8 tablespoons unsalted butter (1 stick)
• 1 1/2 cups granulated sugar
• 3 eggs, beaten
• 2 teaspoons white vinegar
• 1 1/2 teaspoons vanilla
• 1 cup moist flaked coconut

For Serving

• Softly whipped cream
• Fresh blueberries

For the tart crust:

Blend flour, sugar, and salt in a food processor; scatter butter evenly over flour mixture and pulse (using on/off turns) until a coarse meal forms and some pieces of butter are the size of peas. NOTE: Do not overmix! 

Combine ice water and apple cider vinegar. Drizzle the liquid into the flour mixture while pulsing the processor with on/off turns, mixing until moist clumps form, adding more ice water by teaspoonfuls if the dough is dry. NOTE: The more water you add, the greater chance of crust shrinkage.

Turn dough out onto a work surface and shape into a flat disk. Wrap disk in plastic and refrigerate for at least 1 hour. After an hour, remove the dough from the refrigerator and roll it into a circle large enough to fit into a 10-inch tart pan with a slight overhang. Trim to make overhang even, folding over the excess dough onto the inside crust to reinforce the edge. NOTE: Can be made ahead. Keep dough refrigerated up to 2 days, or enclose in a resealable plastic bag and freeze up to one month, then thaw in refrigerator overnight. Soften slightly at room temperature before rolling out.

Pour the filling into the tart shell and bake at 350°F for 50 – 60 minutes.

For filling:

While the pastry is chilling, in a medium-sized saucepan, melt the butter. After butter is melted, using a wire whisk, stir in sugar, and then add the well-beaten eggs, vinegar, and vanilla extract. Mix until thoroughly blended. Set aside until needed. Stir again before pouring into unbaked crust.

For serving:

Cool and serve with softly whipped cream and fresh blueberries.

NOTE: Tart may be baked a day in advance. Leave at a cool room temperature on top of your counter and cover with a mesh dome.