Coco-almond tart


Ingredients 12
Servings 0
Time

Ingredients

  • 400
    g
    frozen puff pastry, defrosted
  • 250
    ml
    ground coconut
  • 250
    ml
    ground almonds
  • 30
    ml
    self-raising flour
  • 170
    ml
    softened margarine
  • 180
    ml
    castor sugar
  • 3
    eggs
  • 5
    ml
    almond essence
  • 60
    ml
    apricot jam
  • GLAZE
  • 45
    ml
    icing sugar
  • 7
    ml
    lemon juice
 

Method

 
Mix ground coconut, almonds and flour together. In a separate bowl mix margarine, sugar, eggs and almond essence until well combined. Fold the flour mixture into the sugar. Grease a 21 cm diameter tart dish and dust with flour. Shake out the excess flour. Roll out puff pastry to fit the tart dish and prick the centre well with a fork. Spoon mixture into pastry crust and bake in a preheated oven at 180 ºC for 35 minutes, or until golden brown. When cooled, spread apricot jam over the tart. Mix icing sugar and lemon juice together and, using a palette knife, spread over the apricot jam.
 

Read more on: bake  |  fruit
 

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