Ginger, Coconut and Papaya Tart

• 1 All Ready Pie Crust (half 15-ounce package)
• 1 tablespoon all purpose flour
• 1 8-ounce package regular or light cream cheese, room temperature
• 6 tablespoons canned cream of coconut (such as Coco Lopez)
• 3 tablespoons sugar
• 1 cup sweetened shredded coconut, lightly toasted
• 1/4 cup chopped crystallized ginger
• 1 1/2 to 2 large papayas, peeled, thinly sliced
• 1/2 cup apricot-pineapple preserves or apricot preserves

1. Preheat oven to 450F.
2. Unfold crust and press out fold lines.
3. Sprinkle with flour.
4. Roll out to 12 1/2-inch round.
5. Arrange floured side down in 11-inch-diameter tart pan with removable bottom.
6. Pierce bottom and sides with fork.
7. Bake until golden brown, about 12 minutes.
8. Check crust during baking; if sides of crust slide down, press up with back of fork.
9. Cool completely.
10. Using electric mixer, beat cream cheese until smooth.
11. Mix in cream of coconut and sugar, then 3/4 cup coconut and ginger.
12. Spread filling in crust.
13. Arrange papaya attractively atop filling.
14. Melt preserves in heavy small saucepan over low heat, stirring frequently.
15. Brush over papaya.
16. Sprinkle remaining 1/4 cup toasted coconut around edge of tart and in center.
17. Refrigerate until filling is firm, at least 1 hour.
18. (Can be prepared 6 hours ahead.
19. Keep refrigerated.)

pie crust, flour, regular, cream of coconut, sugar, coconut, ginger, papayas, apricotpineapple

Taken from www.epicurious.com/recipes/food/views/ginger-coconut-and-papaya-tart-2404 (may not work)