Grandma Tilley's Rasberry Coconut Tarts

Pastry: (enough for 5 pie shells – will keep in refrigerator for up to 2 weeks)
5 cups flour
1 pound vegetable shortening
1 tsp salt

Blend with pastry blender or knives.

Mix 2/3 cup very cold water with 1 egg and 1 Tablespoon vinegar. Add to flour mixture and mix lightly. Take a softball size portion and roll out on a floured counter.

Line muffin tins or tart pans with pastry (cut into circles with the rim of a large glass); Put one tsp of raspberry jam into the shell;

In a separate bowl blend, then add:

1/4 cup sugar (brown or white)
1 pinch salt
1 heaping tablespoon of melted butter
1 egg - beaten
1 cup coconut
juice of 1 lemon

Put a heaping tablespoon on top of the raspberry jam. Cook at 350° for 20-30 minutes – or until pastry is brown