Blueberry-Lemon Tart with Toasted Coconut

• 1 (4 by 4-inch) square frozen store-bought puff pastry, preferably all-butter (such as Dufour brand), defrosted
• 1/4 cup Blueberry Lemon Jam (page 10)
• 2 tablespoons unsweetened, large coconut flakes
• 2 tablespoons low-fat Greek-style yogurt, whisked smooth

1. Preheat the oven to 400F.
2. Line a baking sheet with parchment paper.
3. On a lightly floured countertop, roll out the pastry to about 6 inches square.
4. Pierce the dough every 1/2-inch with a fork; this helps the pastry rise evenly.
5. Mound the jam in the center of the dough.
6. Lightly moisten the edges of the dough with water and pull and fold up the sides to the edges of the jam, forming pleats so the dough cradles the jam.
7. Scatter the coconut flakes on top.
8. Transfer the tart to the prepared baking sheet and bake for 20 to 25 minutes, until it has puffed and turned golden brown.
9. Remove from the oven and let cool for a few minutes.
10. Transfer to a dessert plate, spoon on the dollop of yogurt, and eat.

pastry, lemon, coconut flakes, lowfat

Taken from www.epicurious.com/recipes/food/views/blueberry-lemon-tart-with-toasted-coconut-382582 (may not work)