Coconut Tarts

Little tarts with jam in the bottom and a coconut filling are somewhere between a little dessert and a cookie, and they are a delicious, old-time treat.



  • 125 g plain flour
  • 1 pinch salt
  • 60 g butter
  • 1 tsp caster sugar small
  • 1 egg yolks
  • 1/2 cup water


  • 1 cup raspberry jam
  • 60 g margarine
  • 60 g caster sugar
  • 1 egg beaten
  • 60 g desiccated coconut
  • 30 g self-raising flour sifted


  • STEP 1Preheat oven to 190C. Prepare 16-18 patty tins.
  • STEP 2Sift the plain flour and salt in a bowl. Rub in butter lightly and stir in sugar; add the egg yolk and enough water to mix to a firm dough. Turn onto floured board and knead lightly. Roll out, cut large rounds and line patty tins. Put a little jam in each.
  • STEP 3Cream the margarine and the sugar together and beat in the egg a little at a time. Fold in the coconut and self-raising flour and add a little water if necessary, to give a soft dropping consistency.
  • STEP 4Place spoonfuls in the lined patty tins and bake for 15-20 minutes until golden and firm to the touch.


You can make a fancy edge to the pastry if you wish.


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