Preheat the oven to 180ºc.
Butter a 12 hole muffin pan or 12 small tartlet pans.
butter and sugar together until light and fluffy. Add the eggs one at a
time and beat thoroughly after each addition.
Add essence, beat again
the cake flour, baking powder and salt together and add to the butter
mixture. Mix together to form a soft dough.
Cover with cling wrap and
refrigerate for 15 minutes.
the dough on a flour covered surface to a 3mm thickness and press out
with small tartlet tins. Place the dough into the prepared pans and
prick with a fork.
Spoon some apricot jam onto every tartlet.
the sugar and butter until light and creamy. Add the egg yolks one at a
time and beat thoroughly after each addition. Add the vanilla essence,
salt and coconut and mix well.
Beat the egg whites to soft peak stage and fold into the coconut mixture. Top the apricot jam with this mixture.
for 10 minutes in the pre-heated oven.
Reduce the oven temperature to
160ºC and bake for another 8 to 10 minutes, until the topping is golden
Remove from the oven, cool down slightly and remove carefully and transfer to wire rack to cool completely.
Store in an airtight container.
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