So these bad boys have been a firm family favourite since I can remember! I grew up with them wafting under my nose, and I’m pretty sure they’ve long contributed to me not being able to tone up my butt. That or I just don’t exercise. Potentially.
Anyway, the point is these are super tasty and so easy to make, so I couldn’t not share them with you. Shall we get into it?
Makes: 12 tarts Prep time: 30 mins Cook time: 15 mins
Pastry casing: (Note: you can totally cheat & buy ready rolled shortcrust pastry!)
2oz / 55g Butter
4oz / 110g Plain flour
Pinch of salt
1 level teaspoon of caster sugar
1 Egg Yolk
Cold water to mix
2oz / 55g Butter
2oz / 55g Caster sugar
2oz / 55g Desiccated coconut
3 Level tablespoons of self-raising flour
1 Egg beaten
- Preheat your oven to gas mark 5/190 C
- Make the pastry – add your flour, salt & butter to a large bowl & mix until mixture forms breadcrumb consistency.
- Add the sugar & make a well in the middle of the crumbs; pour in your egg yolk and add water a little at a time to make a firm dough. Turn the dough out onto a floured board and knead lightly.
- Roll the pastry out until it is around 2mm thick and cut out 12 rounds with a cutter to fit a 12 hole cake tray
- Alternatively, crack open your ready rolled pastry (cheeky) and follow the relevant above steps!
- Place a little of your preferred jam – about half a teaspoonful – in the centre of each pastry round, and pop the tray aside.
- To make the coconut topping, cream together your butter & sugar until pale and fluffy, then add your beaten egg.
- Add the coconut & flour, and add a little water if necessary to give a soft dropping consistency.
- Place a spoonful of the coconut mix on top of each of the pastry rounds, be sure to cover the jam!
- Oven bake at gas mark 5/190 C for 15 minutes or until golden brown and bouncy to the touch
- Cool on a wire rack – definitely let them cool, the last thing you wanna do is burn your lip on hot jam. Not that I’ve done this before. Nope..
& voila! Easy peasy, lemon squeezy.
Let me know if you make these & what you think of them! I’d love your feedback!
Big kisses for now,