These delightful tarts combine the sweetness of jam, the crunchiness of coconut, and the crumbly texture of buttery pastry. Perfect to pair with a cup of tea!
Ingredients:
For the pastry:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 2-3 tbsp ice-cold water
For the filling:
- Your favorite jam (Apricot is a popular choice, but feel free to use strawberry, raspberry, or any other jam you prefer)
- 2 cups desiccated coconut
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Instructions:
- Making the Pastry:
- In a large mixing bowl, combine flour, sugar, and salt.
- Add in the cold, cubed butter. Using your fingers, crumble the butter into the flour mixture until the mixture resembles coarse crumbs.
- Gradually add the ice-cold water, a tablespoon at a time, mixing until the dough just comes together.
- Form the dough into a disk, wrap in cling film, and refrigerate for at least 30 minutes.
2. For the Coconut Filling:
- In a bowl, combine desiccated coconut, sugar, eggs, and vanilla extract. Mix until well combined and set aside.
3. Assembling the Tarts:
- Preheat your oven to 180°C (350°F).
- On a floured surface, roll out the chilled dough to about 1/4-inch thickness.
- Using a round cutter, cut circles and fit them into muffin tins.
- Add a generous spoonful of your chosen jam into each pastry.
- Top with the coconut filling.
4. Baking:
- Place the muffin tins in the preheated oven and bake for 20-25 minutes, or until the coconut topping is golden and the pastry is lightly browned.
- Remove from the oven and let them cool in the muffin tins for about 10 minutes, then transfer to a cooling rack to cool completely.
Serve with a cup of tea and enjoy the combination of flavors and textures!
Note:
Experiment with different jams for unique flavor combinations. You can also add a sprinkle of nuts or dried fruits on top before baking for an added crunch.
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