Into medium bowl, measure 1 c. flour, ¾ c. shredded
coconut, 6 T. butter, 2 T. sugar and 1 egg yolk. Knead mixture until blended.
Preheat oven 350 degrees. Pat
pastry onto bottom and up side of 10” tart pan with removable bottom. With fork, prick pastry in many places. Bake 20-25 minutes. In cut, beat egg white. Quickly brush hot tart shell with beaten egg
white. Cool tart shell in pan on wire
rack.