let the memories unfold as you make and eat these
Heat oven to 190C
Grease 18 tart tins
Combine the plain flour and salt and rub in 2oz of butter to resemble breadcrumbs
Stir in the tspn of caster sugar
Make a well and add in the egg yolk and enough cold water to bind
Knead the pastry
Roll out the pastry and then cut out rounds with a pastry cutter
Put into the tins
Put 1/2 tspn of jam into each pastry case
Cream the remaining butter and sugar until pale and fluffy
Add the beaten egg a little at a time, beating well
Fold in the coconut and flour with a metal spoon
If needed add a little water to give a dropping consistency
Place spoonfuls of the mix on top of the jam
Bake for 15-20 minutes until firm to the touch and golden
Ingredients
Directions
Heat oven to 190C
Grease 18 tart tins
Combine the plain flour and salt and rub in 2oz of butter to resemble breadcrumbs
Stir in the tspn of caster sugar
Make a well and add in the egg yolk and enough cold water to bind
Knead the pastry
Roll out the pastry and then cut out rounds with a pastry cutter
Put into the tins
Put 1/2 tspn of jam into each pastry case
Cream the remaining butter and sugar until pale and fluffy
Add the beaten egg a little at a time, beating well
Fold in the coconut and flour with a metal spoon
If needed add a little water to give a dropping consistency
Place spoonfuls of the mix on top of the jam
Bake for 15-20 minutes until firm to the touch and golden