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Coconut and Jam Tarts Recipe

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!


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


  1. 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!


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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