1. For Single-Crust Pastry, in a large bowl stir together 1 1/4 cups all-purpose flour and 1/4 tsp. salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; toss gently with a fork. Push moistened dough to the side of the bowl. Repeat moistning flour mixture, using 1 tablespoon cold water at a time, until all of the flour mixture is moistened (4 to 5 T. cold water total.) Form dough into ball.

2. On a lightly floured surface, flatten the ball of Single-Crust Pastry with your hands. Roll dough from centre to edges into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch tart pan with removable bottom. Ease pastry into tart pan, being careful not to stretch it. Press pastry into fluted side of pan. Trim evenly with edge of pan. Prick bottom and side of pastry generously with fork.

3. Bake in a 450 F. oven for 10 to 12 minutes or until pastry is golden brown. Cool in pan on a wire rack. Remove side of pan.

4. In a small bowl stir together sour cream and sugar; spread over cooled crust.

5. To serve, sprinkle with half of the coconut; arrange fruit on top. Sprinkle with remaining coconut.

To Make Ahead: Prepare as directed through step 3. Cover and chill for up to 2 hours. Serve as directed in step 5.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.