Lemon coconut blueberry tart

Not one slice of this left at the school potluck.  Winner.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 3/4 cup (1 1/2 sticks) butter, cut into pieces, room temperature
• 5 eggs
• 1 1/2 cups sugar
• 3/4 cup fresh lemon juice
• 1 tsp lemon extract
• 1/2 tsp vanilla extract
• 1 cup fresh blueberries
• 1 cup sweetened coconut
• 1 tablespoon plus 1 teaspoon all-purpose flour
• 1 tablespoon grated lemon peel

Preparation

1.  Preheat oven to 350°F. Combine 1 1/2 cups flour and 1/2 cup powdered sugar in large bowl. Add butter and cut in until mixture resembles coarse meal. Press mixture into a 9 inch tart pan. Poke holes in dough with a fork to keep bubble from forming.  Bake until golden brown, about 20 minutes. Remove from oven. Maintain oven temperature.
2. Beat eggs, 1 1/2 cups sugar, lemon juice, 1 tablespoon plus 1 teaspoon flour.  Mix in blueberries, coconut and lemon peel in medium bowl to blend. Pour into crust. Bake until mixture is set, about 20 minutes. Cool.