Preheat oven to 400 degrees F. Prepare Oil Pastry. On a well-floured surface, use your hands to slightly flatten pastry dough. Roll dough from center to edge into a 10- to 11-inch circle. To transfer pastry, wrap it around the rolling pin. Unroll pastry into an 8- to 9-inch tart pan with a removable bottom. Ease pastry into tart pan, being careful not to stretch pastry. Press pastry into fluted side of tart pan; trim edge. Prick pastry all over with the tines of a fork. Bake for 5 minutes. Let stand on a wire rack while preparing filling.

Meanwhile, for filling: In a medium saucepan, combine pineapple, sugar,* and cornstarch. Cook and stir over medium heat until mixture comes to boiling; cook and stir for 2 minutes more. Remove from heat. Stir in lemon peel and lemon juice. Spread filling into crust-lined tart pan.

Bake for 20 minutes; sprinkle with coconut. Bake about 10 minutes more or until crust is golden brown. Cool completely in tart pan on a wire rack. Remove side of tart pan; cut tart into wedges to serve. Makes 8 servings.

In a medium bowl, stir together 1 1/3 cups all-purpose flour and 1/4 teaspoon salt. Add 1/3 cup cooking oil and 3 tablespoons fat-free milk all at once. Stir gently with a fork. Form into a ball.

Choose from Splenda granular, Equal Spoonful or packets, or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 1/4 cup sugar. If using Equal, stir into pineapple mixture after removing from heat; stir well so no lumps remain.PER SERVING WITH SUBSTITUTE: same as above, except 173 cal., 24 g carbo. Exchanges: 1.5 other carbo. Carb choices: 1.5