1 c. whole wheat flour
1 c. ground pecans
3 tbsp. oil
1/4 c. fruit juice

Mix all ingredients together, press into oiled tart pans and bake at 375 degrees for 15 minutes. Cool and remove gently from pans.

FILLING:

2 1/4 c. peaches, blended until liquid
3 tbsp. arrowroot

Cook in top of double boiler until thick and spoon into cooled tart shells.

TOPPING:

Coconut
Pe cans

Sprinkle tarts with coconut and top with pecans.