Coconut Tarts

PennyAuthorPenny
00DifficultyBeginner

let the memories unfold as you make and eat these

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Yields1 Serving

 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

1

Heat oven to 190C

2
3

Grease 18 tart tins

4
5
6

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

7
8

Stir in the tspn of caster sugar

9
10
11

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

12
13

Knead the pastry

14
15
16

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

17
18
19

Put into the tins

20
21
22

Put 1/2 tspn of jam into each pastry case

23
24
25

Cream the remaining butter and sugar until pale and fluffy

26
27

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

28
29
30

Fold in the coconut and flour with a metal spoon

31
32
33

If needed add a little water to give a dropping consistency

34
35
36

Place spoonfuls of the mix on top of the jam

37
38
39

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

Category

Ingredients

 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

Directions

1

Heat oven to 190C

2
3

Grease 18 tart tins

4
5
6

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

7
8

Stir in the tspn of caster sugar

9
10
11

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

12
13

Knead the pastry

14
15
16

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

17
18
19

Put into the tins

20
21
22

Put 1/2 tspn of jam into each pastry case

23
24
25

Cream the remaining butter and sugar until pale and fluffy

26
27

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

28
29
30

Fold in the coconut and flour with a metal spoon

31
32
33

If needed add a little water to give a dropping consistency

34
35
36

Place spoonfuls of the mix on top of the jam

37
38
39

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

Coconut Tarts