Jammy coconut picnic tart

Recipe from: 8/15/2005 12:00:00 AM
Ingredients 10
Servings 6
Time 30

Ingredients

  • 175
    ml
    flour
  • 0.50
    tsp
    baking powder
  • 0.50
    tsp
    ground cinnamon
  • 0.50
    tsp
    ground almonds
  • 0.50
    tsp
    butter
  • 150
    ml
    brown sugar
  • 1
    free-range egg
  • 500
    ml
    desiccated coconut
  • 325
    ml
    raspberry jam
  • 100
    ml
    icing sugar, to dust
 

Method

30
 
Preheat the oven to 180 ° C. Combine the flour, baking powder, cinnamon and almonds. Cream together the butter and sugar until smooth. Beat in the egg. Gradually add the flour mixture, beating until the mixture just comes together to form a dough. Turn the dough out onto a floured board, but keep a third of it aside. Roll out the remaining dough and fit it into a greased rectangular baking dish. Trim the edges. Fill with coconut and spread with jam. Roll out the remaining pastry and cut strips with a pasta wheel to cover the top of the tart in a lattice pattern. Put the tart in the fridge for30 minutes. Then bake it for 30 minutes or until the jam is bubbling and the pastry is golden. Leave to cool and dust with icing sugar.
 

Read more on: bake  |  fruit
 

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