I have also had a passion for baking pies and tarts and fanatical about getting the pastry just right, I detest soggy bottom pies and soft undercooked pastry. This Coconut Tart dish is a simple but delicious combination of crisp pastry and soft coconut filling similar to a bakewell tart. Think of the filling as a coconut frangipane and you will get the idea. I find strawberry jam a perfect foil for the sweet sticky filling. I don’t embellish the tart with anything other than a shiny glaze and a coconut dusted edge.
This dish is a perfect dish for a lunch box or slightly warmed as a dessert with a scoop of coconut ice cream. The most important thing is to get the pastry rolled very thin so that the pastry case is perfectly cooked when the filling is golden and set. If you roll the pastry too thick the paste will not cook through before the filing has baked. Do not be tempted to put too thick a layer of jam on the bottom as this will boil and create steam and may result in a pocket of air under the filling. For the glaze I include a home-made version of an apricot glaze.
The glaze has gelatine add to help it set beautifully, if you are vegetarian and do not wish to have gelatine as an ingredient simply reduce the strained glaze a bit further so it sets a bit harder. It won’t last quite as long as it’s set counterpart but will still look wonderful. Make the full recipe and keep in a tub in the fridge it will keep for a few weeks. Do try and get the coconut flavour it lifts the tart to a new level.
250g Plain Flour
150g Unsalted Butter
50g Icing Sugar
80g Unsalted Butter
80g Caster Sugar
80g desiccated coconut
¼ tsp coconut flavour
20g Plain Flour
150g Apricot jam
40g Caster Sugar
1 Sheet Leaf Gelatine
1. Place the gelatine into cold water to soak.
2. Place all the other ingredients into a pan.
3. Bring up to the boil whisk until lump free.
4. Squeeze out the gelatine and add to the pan.
5. Stir in until melted.
6. Pass through a fine sieve.
7. Chill and keep in the fridge.
8. To use bring up to the boil, adjust with water as necessary
9. Glaze the tart with very hot thin apricot glaze.
Pastry & Filling
1. Sift the flour, icing sugar and salt into the bowl of a mixer.
2. Add the 150g of butter and rub into the dry ingredients.
3. Mix until the mixture resembles breadcrumbs.
4. Add the egg and vanilla and mix to a smooth paste.
5. Wrap in cling film and place into the fridge for 1 hour.
6. For the filling, cream the butter and caster sugar until light.
7. Gradually add the egg and beat in, add the coconut flavour.
8. Add the flour and coconut and fold in.
9. Roll out the pastry to about 3mm and line a 20cm tart tin.
10. Fork the bottom of the tin then spread with strawberry jam.
11. Place the frangipane into the case and spread level.
12. Bake at 160°c for 30-40 minutes until golden brown.
13. Check the base is cooked then remove from the tin and cool.
14. When tepid brush twice with boiling apricot glaze.
15. Dust the edge of the tart with some desiccated coconut.