Whip up a batch of these tasty coconut jam tarts at the beginning of the week and be prepared for school lunches, unexpected guests, and teatime treats all week.
Ingredients
Coconut topping
Method
1.Grease two 12-hole round-based patty pans (1-tbsp capacity).
2.
Place flour, sugar and butter in a food processor. Process until mixture resembles breadcrumbs. With motor operating, add egg yolk and enough cold water until mixture starts to come together. Transfer to a lightly floured bench. Knead gently into a ball. Flatten into a disc. Wrap in plastic wrap and refrigerate for about 30 minutes until firm.
3.Roll out pastry between two sheets of baking paper until 5mm thick. Using a 6.5cm round cutter, cut out 24 rounds of pastry, re-rolling pastry as necessary.
4.Line prepared pan holes with pastry rounds. Spoon 2 tsp jam into each case.
5.To make coconut topping, combine all ingredients in a medium bowl. Spoon 1 tblsp of topping evenly over each tart.
6.Cook in a moderate oven (180C) for about 20 minutes, or until cooked. Stand for 5 minutes. Transfer to a wire rack to cool.
7.Serve warm or cold. Dust with sifted icing sugar.
