1/4 c. butter
1 c. flour
1/4 c. sugar
1/2 tsp. salt
1 egg

Cut butter into flour, sugar and salt thoroughly. Beat egg slightly, pour over flour mixture. Mix with fork until flour is moistened. Gather dough into ball. Wrap and refrigerate until firm, about 4 hours.

COCONUT-ORANGE FILLING:

Mix together:

1 egg, slightly beaten
1 (4 oz.) can flaked coconut
2/3 c. sugar
1/2 tsp. grated orange or lemon peel

For each tart, press about 1 teaspoon dough about 1/8 inch thick on bottom and sides of each ungreased 2 x 1/2 tartlet pan or 1 3/4 x 1 inch muffin cups. Fill each tart with about 1 teaspoon coconut-orange filling. Place on cookie sheet. Bake at 375 degrees until filling is golden brown, about 12 minutes. Cool slightly. Gently tap tartlets from pans. Makes 3 1/2 dozen.