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

Mix flour, sugar, and salt. Cut in butter. Beat egg slightly. Pour into flour mixture. Mix until flour is moistened. Gather into a ball; wrap. Chill for 4 hours. Be sure it is well chilled.

Heat oven to 375 degrees. Press about 1 teaspoon dough on bottom and sides of each ungreased tartlet pan. Teflon pan works best. Fill each tart with 1 teaspoon of coconut-orange filling. Bake 12 minutes until filling is golden brown. Remove to wire rack and cool slightly. Gently tap tartlets from pans.

FILLING:

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