Coconut Tarts

PennyBy Penny    

April 12, 2015

let the memories unfold as you make and eat these


2oz butter

4oz plain flour

Pinch of salt

1 tspn caster sugar

1 egg yolk

Cold water

Raspberry Jam

2oz butter

2oz caster sugar

1 beaten egg

2oz desiccated coconut

1oz SR Flour


1Heat oven to 190C

2Grease 18 tart tins

3Combine the plain flour and salt and rub in 2pz of butter to resemble breadcrumbs

4Stir in the tspn of caster sugar

5Make a well and add in the egg yolk and enough cold water to bind

6Knead the pastry

7Roll out the pastry and then cut out rounds with a pastry cutter

8Put into the tins

9Put 1/2 tspn of jam into each pastry case

10Cream the remaining butter and sugar until pale and fluffy

11Add the beaten egg a little at a time, beating well

12Fold in the coconut and flour with a metal spoon

13If needed add a little water to give a dropping consistency

14Place spoonfuls of the mix on top of the jam

15Bake for 15-20 minutes until firm to the touch and golden

let the memories unfold as you make and eat these