Coconut and Jam Tarts
Indulge in the delightful nostalgia of Coconut and Jam Tarts, a classic treat that combines buttery pastry, fruity jam, and a golden coconut topping. These bite-sized delights are made with a homemade shortcrust pastry base, filled with your favorite fruit jam, and finished with a luscious mixture of desiccated coconut, sugar, and a hint of vanilla. Baked to perfection in just 25 minutes, these tarts offer a harmonious balance of crisp, sweet, and chewy textures. Perfect for afternoon tea, dessert tables, or a quick snack, this easy-to-follow recipe makes 12 tarts that are sure to impress family and friends. Whether served warm or at room temperature, these coconut and jam tarts are an irresistible treat for any occasion.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter
- 50 grams Granulated sugar
- 1 Egg yolk
- 2 tablespoons Cold water
- 150 grams Fruit jam of your choice
- 100 grams Desiccated coconut
- 75 grams Caster sugar
- 1 Egg
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a 12-hole tart tin.
To make the pastry, sift the flour into a bowl and add the cold butter, cut into small cubes. Rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs.
Stir in the granulated sugar and add the egg yolk and cold water. Mix until the dough comes together. Wrap in cling film and chill in the fridge for 15 minutes.
Roll out the chilled dough on a lightly floured surface to about 3mm thickness. Cut out 12 circles using a round cutter and press each into the prepared tart tin.
Add a teaspoon of jam into the bottom of each pastry case, spreading it out gently to cover the base.
For the coconut topping, whisk the egg and caster sugar together in a bowl until combined. Stir in the desiccated coconut and vanilla extract to create a thick mixture.
Spoon the coconut mixture evenly over the jam in each tart, spreading it gently to cover the surface and ensuring no jam is visible.
Bake the tarts in the preheated oven for 20–25 minutes, or until the coconut topping is golden and the pastry is cooked through.
Allow the tarts to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve as a sweet treat with tea or coffee, and enjoy!
Nutrition Facts
Calories |
3491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.1 g | 239% | |
| Saturated Fat | 123.5 g | 618% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 203 mg | 9% | |
| Total Carbohydrate | 438.9 g | 160% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 209.1 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 172 mg | 13% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1080 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
