Coconut and Raspberry Tarts

I went to bed so excited for the morning, I have the day off work and its pancake day – I felt like a six year old on Christmas eve…..imagining all of the different types of pancakes we would feast on in the morning, blueberry, strawberry,classic lemon and sugar, maple syrup……………….(An extra day off the healthy eating – come on its pancake day!)

Somewhere amidst my pancake dream cloud, I fell asleep. I awoke, naturally,at 7.30 am. Usually, on my day off, I think ‘why oh why did I wake up so early on my day off’ whilst I toss and turn for half an hour trying to fall back asleep. Today, I awoke and I’m sure pancake visuals must have appeared on my eyes just like a dollar sign in a cartoon. I sprung up, legged it to the kitchen, ready for my pancake-athon. I arrange all my ingredients. Finally, I approach the fridge, reach for the door. NO MILK! DAMN!!!

And there my lovely dream was ruined right before my eyes! I will go and get some milk and try again later! For now, though, here’s some scrumptious raspberry and coconut tarts that I made at the weekend. I promise, you can’t just have one. I love their rustic style, also you could make one large tart in a tin around 23cm, it may need longer baking just check every 5 minutes or so beyond the suggested bake time below for the individual tarts.

Makes 12, adapted from Essentials magazine

Ingredients:

For the pastry:

260g plain flour

130g cold solid vegetable fat

2tbsp icing sugar

1-2 tbsp cold water

Filling:

6tbsp raspberry jam

80g margarine or unsalted butter

80g caster sugar

1 egg or egg replacer

40g ground almonds

40g self raising flour

60g dessicated coconut

Method:

Make the pastry:

  • Sift the flour and icing sugar into a large bowl or the bowl of a food processor.
  • Add the fat cut into small chunks and put the bowl in the freezer for ten minutes.
  • Remove from the freezer and lightly rub the fat into the flour with the fingertips or pulse in the processor until you get a breadcrumb consistency.
  • Add the water gradually and mix together until the dough comes together in a ball, handle as little as possible.
  • Wrap in clingfilm and place in the fridge for at least half an hour to rest
  • Have a 12 hole bun tin ready and roll the pastry out as thinly as you can on a lightly floured surface, about 3mm or so. Use an 8 cm pastry cutter to cut out circles to line the holes of the tin.
  • Place in the fridge whilst you make the filling.

Make the filling:

  • Heat the oven to 190c.
  • Beat together the margarine and sugar until pale and fluffy then beat in the egg or replacer.
  • Mix in the almonds, flour and coconut until combined.
  • Remove the pastry lined tin from the fridge and fill each hole with 1/2tbsp of jam (1 1/2 tsp) then divide the coconut batter between the cases.
  • Bake for 15-20 minutes. Mine took 20 minutes exactly. The sponge should be springy and golden and the pastry should look crisp and golden.
  • Leave to cool on a wire rack before dusting with icing sugar and serving. They are nice still warm and gooey!

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3 Responses to Coconut and Raspberry Tarts

  1. can i get measurements in cups,tablespoons,teaspoons

    • Poppy says:

      Hi Connie, here are the converted measurements:
      Pastry –
      1 2/3 cup all purpose flour
      1 stick (half cup) and a tbsp. butter (or other fat)
      2 tbsp powdered sugar
      1 egg

      Filling –
      6 tbsp jam
      1/3 cup (5 and a half tbsp.) butter
      1/3 cup sugar
      1 egg
      1/3 cup ground almonds
      ¼ cup self raising flour
      ¾ cup dessicated coconut

      Hope this helps! Happy Baking! 🙂

  2. Pingback: Daring Bakers – Cherry, Coconut and Pistachio Swedish Prinsesstårta | Poppy's Patisserie | Bunny Kitchen

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