Toasted coconut Bakewell tart

This is a nice coconut Bakewell tart, developed by Alan Coxon.

recipe:

• shortcrust pastry (ready-made frozen or make your own which is preferable)
• 5 Tbsp raspberry or strawberry jam
• 140 gms  caster sugar
• 140 gms butter softened
• 3 eggs
• 85 gms desiccated coconut
• 60 gms  flour
• 1 tsp almond essence (I used caramel essence)
• extra coconut to sprinkle on top and icing sugar to dust

how to make:

• preheat oven to 180 degrees C
• line a 23cm tart tin with ready-made shortcrust or make your own and bake blind until golden
• allow to cool slightly and then spread the jam over the pastry base

• cream the sugar and butter together until light and fluffy
• add the eggs one at a time, mixing in between each addition
• fold in the coconut, flour and essence by hand and spread over the pastry base with jam
• cover the top with a layer of coconut

• bake for 40 – 45 minutes, until golden brown and firm to the touch
• when cooled, dust with icing sugar

If you like coconut this is a winner recipe.

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