Fresh Fruit Tart

Preheat oven to 450 degrees F. Stir together flour and salt. Using a pastry blender cut in shortening until the pieces are pea-size. Sprinkle 1 tablespoon of water over part of the mixture; gently toss with a fork. Push the moistened dough to the side of the bowl. Repeat moistening the dough, using 1 tablespoon of water at a time, until all the dough is moistened. Form the dough into a ball. Use your hands to slightly flatten the dough on a lightly floured surface. Roll the dough from the center to the edge into a circle about 12 inches in diameter.

To transfer the pastry, wrap it around the rolling pin. Unroll the pastry into a 9-inch tart pan with a removable bottom. Ease the pastry into the tart pan, being careful not to stretch the pastry. Press the pastry into the fluted side of the tart pan. Trim the pastry to the edge of the tart pan. Prick the bottom and side of the pastry generously with the tines of a fork.

Bake for 10 to 12 minutes or until the pastry is golden. Cool in the pan on a wire rack.

Stir together sour cream and sugar in a small bowl; spread over the cooled crust. Cover and chill for up to 2 hours. To serve, sprinkle with half of the coconut; arrange fruit on top. Sprinkle with the remaining coconut.