Method

• Dough In a large bowl mix together the salt and flour
• Add the butter and using your finger tips, mix into the flour until you get a fine sandy texture
• Add the water and quickly mix with your hands to form a dough being careful to not over work the dough
• Flatten the dough slightly, wrap in cling film, and rest for 1 hour in the fridge
• This helps the gluten in the dough to relax and to lessen the chance of too much shrinkage when you bake the tart
• Filling In a bowl, mix together the coconut, cornflour and melted butter
• In another bowl, beat the egg and sugar until pale
• Pour the egg bowl into the coconut bowl and stir well to combine
• Preheat the oven to 180c
• Roll out the dough onto a lightly floured surface into a circle and place on a baking tray
• Prick the bottom with a fork and spread on the coconut leaving a free border
• Place the peacherine wedges over the dough, and fold up the edges to the inside of the tart
• Brush the folded edges with egg wash and sprinkle with raw or Demerara sugar  Bake for 30 minutes or until it is nicely golden on top
• Remove from the oven and if you can resist, let it cool on a rack before serving with lashings of clotted or whipped cream