Citrus Coconut Tart

Note: prep time does not include the chill time for the pastry shell.

For the pastry:

Beat butter, sugar, salt, and lemon zest in a mixer until smooth. Mix in the egg. Scrape down the sides of the mixer. Add flour all at once and mix on low speed until just combined.

On a lightly floured work surface, divide dough in half and form two balls. Flatten each into a disc 1/2-inch thick, wrap in plastic wrap and refrigerate for at least 2 hours, or overnight. (The second pastry may be frozen for up to 3 weeks, or you can double the tart ingredients and make two tarts.)

Preheat oven to 325F. Roll the dough out on top of a sheet of waxed paper or plastic wrap to about 1/8-inch thickness, or large enough to line a 10″ tart pan. Invert onto a greased tart pan and gently press the pastry into the bottom and sides of the pan. Peel away plastic wrap. Trim the top edge. Patch any holes or gaps with the extra dough.

Use a fork to poke holes in the pastry shell, and line with parchment and weigh down with dried beans or pie weights. Bake for about 8 minutes, remove pie weights or beans and parchment, then bake for about 2-4 minutes more until the bottom of the pastry looks dry.

Spread jelly evenly over the bottom of the pastry shell. Stir together the coconut, condensed milk, vanilla, and orange zest. Spread evenly over the jam. Bake at 325F for about 25 minutes (if you want it more golden, go a few more minutes). Remove from the oven and cool on a rack.